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Best lamb rub? Planning ahead.

I am already starting to thinking about my lamb roast for Easter.  In the past, I have just used a general AP rub. 
Always good, but I am wondering if there is a different level out there.  Any recommendations on a stellar rub for lamb? 
XL and Medium.  Dallas, Texas.

Comments

  • Photo EggPhoto Egg Posts: 11,299
    edited April 2017
    Cavender's Greek is very good. Also like Dizzy Pig Mediterranean.
    But I still like wet marinade with traditional fresh garlic and rosemary.
    Google images

    Thank you,
    Darian

    Galveston Texas
  • fishlessmanfishlessman Posts: 28,672
    zaatar, salt, oil, garlic.  butter grill some toast with zaatar as well. penzeys makes good zaatar
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Mama RoneckMama Roneck Posts: 386
    paste of olive oil, garlic, rosemary, salt and pepper.  Also great if you cut small slits throughout the roast and and in each slit, insert a half garlic clove and sprig of fresh rosemary
    Mamaroneck
  • bgebrentbgebrent Posts: 19,636
    +1 on garlic and rosemary techniques.
    Sandy Springs & Dawsonville Ga
  • captjocaptjo Posts: 93
    Dizzy Pig Red Eye Express or Dizzy Pig Mediteranneanish are my favorites for lamb.
    Bristow, VA
    1 Lrg & 1 XL
  • lousubcaplousubcap Posts: 25,050
    Here's one I have used from Malcom Reed:  
    2 Tablespoons Fresh Rosemary (chopped fine)
    1 Tablespoon Fresh Thyme (chopped fine)
    4-5 Cloves Fresh Garlic (minced)
    Mix the above together.  Apply the S&P, then add the herb/garlic rub.  
    1 1/2 Tablespoons Coarse Sea Salt
    1 Tablespoon Coarse Ground Black Pepper

    Anything with garlic and rosemary (as noted by @bgebrent)is a winner.  Enjoy the cook and eats.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • What dome temp are you guys running at?  Thanks!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
  • Carolina QCarolina Q Posts: 14,831
    This is delicious! Stab it with your steely knife and then marinate at room temp for an hour.

    http://www.epicurious.com/recipes/food/views/grilled-butterflied-leg-of-lamb-with-lemon-herbs-and-garlic-101877

    Recipe calls for too much time on the grill though so watch that. But you asked about seasoning, not how to cook it. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • da87da87 Posts: 640
    I also like the overnight wet marinade that then makes a great sauce:
    http://www.food.com/recipe/grilled-butterflied-leg-of-lamb-zinfandel-58650Before grilling I cover with a paste of garlic, rosemary, pepper, and a enough olive oil to get a sticky paste.  Can't wait to see your pictures!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
  • balamacibalamaci Posts: 15
    My dome tempature is usually between 325 - 350 and pull at 140. 
    LBGE, CGS Adjustable Rig & Spider,  Weber Kettle, Weber Summit,Thermoworks Smoke, Smokeware Cap
    Johns Island, SC, Fairfax, VA

  • TheophanTheophan Posts: 2,651
    I've never made this (my wife hates lamb, so I don't make it often), but I used to LOVE the late, lamented Gourmet magazine, and I never made anything from it that wasn't good, so I bet this is good.  But again, I've never made it:

    Lamb Spice Rub - Gourmet, June 2009

    2 tablespoons coriander seeds
    1 tablespoon cumin seeds
    2 teaspoon yellow mustard seeds
    1 teaspoon green or white cardamom pods
    1 tablespoon kosher salt
    2 teaspoons ground ginger
    1 1/2 teaspoons hot red-pepper flakes
    1 1/2 teaspoons grated nutmeg

    Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
  • HntnhrdHntnhrd Posts: 713
    Only have done leg of Lamb once. Used a combo of code 3 spices Grunt Rub ( heavy on garlic) and hardcore carnivore black. It was fantastic!
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