Rosemary Mustard Lamb Rub

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READY IN: 10mins
Recipe by Abby Girl

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


  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.

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