Dry Rub for Lamb

Mikekey *


Use this rub on any cut of lamb. Coat cut of meat and cover with plastic wrap and refrigerate for at least 1 hour. Grill, roast, or broil.


☆☆☆☆☆ 0 votes

1/2 cup
15 Min
No-Cook or Other


  • 1 Tbsp
    toasted cumin seeds
  • 3/4 tsp
    caraway seeds
  • 3/4 tsp
    brown mustard seeds
  • 1 1/2 tsp
    black peppercorns, whole
  • 1 1/2 tsp
    granulated garlic
  • 1 1/2 tsp
    granulated onion
  • 1/8 tsp
    dried sage
  • 1/8 tsp
    dried thyme
  • 1 1/2 tsp
    curry powder
  • 3/4 tsp
    salt (optional, or to taste)
  • 1/8 c
    packed brown sugar

How to Make Dry Rub for Lamb


  1. In a spice/coffee grinder, or blender, combine all ingredients and process to a medium-fine coarseness.
  2. Store in an airtight container, in a cool, dry place.

Printable Recipe Card

About Dry Rub for Lamb

Course/Dish: Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Australian

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