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  • lamb rub recipe anyone?

    hi, i was wandering if anyone knows of a decent lamb rub recipe as i love the stuff but cant find any specific rubs for lamb. cheers

  • #2
    Hummm, love lamb, I would use a mix of rosemary, garlic salt, cbp, and a little mint.. but thats just me! I hope you smoke one soon and post the pix.. lamb is a bit pricey by me, if it wasn't we would have it a lot!



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    • #3
      sounds good bbqgoddess, ill try that today, i know what u mean by it being pricey but all meat is pricey over here!

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      • #4
        what she said but mix it in yogurt.
        brink vertical charcoal(the carp)
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        • #5
          Originally posted by Bbqgoddess View Post
          Hummm, love lamb, I would use a mix of rosemary, garlic salt, cbp, and a little mint.. but thats just me!
          Thyme also works well...especially the lemon variety.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            You know, I saw in another thread you tried or liked the idea of the Lavender Rub.
            I have a friend who owns a Greek Restaurant.
            Dude's been here over 50 years and I can barley understand him.
            Born in Greece and English isn't exactly his forte'.

            He does his Lamb Chops like this.........
            Now it's not a "recipe" per se as it's not 1 tsp of this etc but use the following to your liking. Tony uses this to marinade his Lamb Chops. It's REALLY good.

            Lamb Seasoning Santorini

            Olive Oil
            Oregano
            Lowry’s Seasoning
            Garlic (fresh, minced)
            Lemon Pepper
            Pepper
            Kosher Salt

            Macerate Lamb in the above for at least 24 hours.

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            • #7
              My favourite lamb marinade is equally simple.

              use mint sauce (or several handfuls of mint leaves and balsamic vinegar if you don't have ready made sauce)
              Honey, mashed up ginger root, garlic and alittle pepper.
              Munge it all up in a blender/magicbullet/multichopper etc
              Should taste slightly acidic - as the vinegar cuts through the fattyness of the lamb.
              make it pretty thick.
              Cut your lamb into small steaks and seal in plastic container with marinade and the just shake the living crap out of it :-)

              The shaking tenderises the meat and helps the marinade penetrate. If you shake it enough you can get away with just an hour marinade (good for impromptu bbqs)

              I've got an actual quantity recipe around somewhere - I'll dig it out.
              It's salt free - so useful for those on low sodium diets as well as everyone else.

              Dunno what lowrys seasoning is - other than that above looks pretty decent :-)
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Originally posted by curious aardvark View Post
                If you shake it enough you can get away with just an hour marinade (good for impromptu bbqs)
                The vacpacker can be your friend in this case as well. Really reduces marinade times.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Like many said I would make a wet rub.

                  Rosemary
                  Garlic
                  Thyme
                  Salt
                  Pepper
                  Oil

                  For fun add some red chile flakes.

                  Throw a few sprigs of rosemary on the fire. Not much though it is a pine.
                  Also tie some sprigs of rosemary together and use as a brush for basting.
                  "I'm the 82nd Airborne, and this is as far as the bastards are going."
                  PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

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                  • #10
                    Originally posted by Vlap View Post
                    Like many said I would make a wet rub.

                    Rosemary
                    Garlic
                    Thyme
                    Salt
                    Pepper
                    Oil

                    For fun add some red chile flakes.

                    Throw a few sprigs of rosemary on the fire. Not much though it is a pine.
                    Also tie some sprigs of rosemary together and use as a brush for basting.
                    mmm yeah forgot to mention the rosemary too. Be CAREFUL...especially if fresh..it's strong stuff!
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Rosemary and lamb are just made to be together! Their strong flavors compliment each other.
                      "I'm the 82nd Airborne, and this is as far as the bastards are going."
                      PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge

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                      • #12
                        From the last lamb I smoked.....

                        I injected the shanks with a garlic herb marinade and let them sit overnight. I made a rub of sage, rosemary, thyme, paprika, sea salt, and black pepper.
                        They were very tasty!!
                        Keith

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                        • #13
                          those shanks look amazing !
                          And that's before cooking lol

                          The vacpacker can be your friend in this case as well. Really reduces marinade times.
                          I've actualy got a vacumn container but to be honest I find that shaking a lot does a better job as it macerates the meat as well.
                          haven't used the vacumn container since i started the james Bond style marinades (shaken not stirred )
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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