Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a wonderful dry rub used for any cuts of lamb. Sprinkle the lamb and let marinate for up to 24 hours. I have included a variation for a wet rub. This rub is also excellent for chicken and pork.

Ingredients Nutrition

Directions

  1. Coarsely grind the mustard seed in a blender.
  2. Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
  3. Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
  4. Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.