I have finally found the best rosemary and garlic rub for lamb. Loin, chop, leg; the cut doesn’t matter. This rub will take it to the next level. I’ve been roasting lamb for years, and while it has always been tasty, this made it phenomenal! The secret? Mince that garlic to within an inch of its life. I’m talkin’ put those cloves into a mortar and pestle (or just buy the squeezy tube of garlic from the grocery store), and decimate them into a paste. Because that’s what you want: a paste.
Tip number two: slather that paste everywhere you possibly can. If your lamb is bound or tied in some way (ie lamb loin), cut that sucker off and smother the entire inside of the meat with your paste before trussing it back together with kitchen string to roast. If roasting a leg or chop, score it with a knife before covering it in the paste.
This is the first time I preferred the meat without my usual yogurt dill sauce. It simply didn’t need the extra flavor; the lamb was already excellent! So much so, I only managed this single marginally appetizing photo before eagerly cleaning my entire plate.
I’m definitely going to make roast lamb more often than just St. Patrick’s Day now. This is regular-rotation kinda good!
Rub for roasting lamb
Original recipe: Damn Delicious
4 cloves garlic, minced into a paste
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
In a small bowl, combine all ingredients into a paste. Spread mixture evenly over the lamb, rubbing in thoroughly.
That’s it! Truss (if necessary) and roast your lamb in the oven according to the recommended temperature and time of your meat, and you’re done!
NOTE: the original recipe says this is enough for a 5-6 lb leg of lamb, but I managed to find enough room to smother it all over my 3 lb lamb loin with ease. For anything bigger, you might want to consider doubling the rub recipe; I’m convinced you can’t have too much of this stuff.