This lamb rub seasoning mix is an all-purpose dry rub that will season your lamb recipe to perfection! Whether it be grilled lamb chops, lamb roast, or other - you'll love the salted smoky herb flavor this spice rub gives your meat! Can also be used on beef, chicken, pork, and fish or shellfish.
Why You'll Love It
- So Many Uses. This lamb rub pairs wonderfully with nearly all lamb! Feel free to change up the seasoning a bit and experiment with seasonings to customize the flavors!
- Quick and Easy. This seasoning mix is ready in less than 8 minutes! I probably shouldn't admit this but my spice cabinet is a bit disorganized at the moment - it took me longer to find the spices than it did to make this! LOL 🙂 I think it will probably only take you only 5 minutes to make.
- Delicious. You'll love how salted smoky herb flavor tastes and how well it flavors your lamb!
- Healthy. This lamb rub is gluten-free, low carb, keto, vegan, dairy-free, and sugar-free. You can feel good about serving this!
Lamb Spice Rub Ingredients
Here's what you'll need to make this lamb rub recipe:
- Dried Rosemary - rosemary is a classic herb that pairs well with lamb!
- Oregano
- Cumin
- Smoked Paprika - whilte you can use regular paprika, for best flavor I recommend the smoked paprika the smokey flavor it adds to the rub.
- Onion Powder
- Garlic Salt
- Dried Lemon Peel - dried lemon peel is hard but once it gets rubbed on to the meat and cooked it softens and adds a nice tang to the seasoning.
- Parsley - a classic herb that goes well with just about any dish!
- Ground Mustard
- Ground Black Pepper
- Salt - I prefer kosher salt
- (Optional) Dried Mint Leaves - a class herb that goes so well with lamb!
Be sure to see the recipe card below for ingredient quantities and full instructions!
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
Here are a few ways you can vary or make substitutions to this dry rub:
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Play around with the ingredients and come up with you own special combination!
- Give it a Middle Eastern flair by adding a little nutmeg, cardamom, cinnamon, allspice, or caraway! Get creative!
How To Make Lamb Rub
Prep
- Gather all the ingredients, a small bowl, spoon, and a storage container.
Mix
- Add all ingredients to a small bowl and mix together.
- If not using immediately transfer to an airtight storage container or sealed plastic bag for later use.
Dry Rub
- Generously sprinkle the lamb rub over your cut of meat up to 24 hours in advance! Rub it in, seal the meat in a plastic bag, wrap it in plastic wrap, or cover in foil until ready to cook.
Grill, Roast, or Smoke
- Carry on with your favorite grilled lamb, roasted lamb, or smoked lamb recipe! See below for more ideas on how to use it!
- I have the perfect recipe that calls for this lamb rub - Roasted Lamb Breast! Give it a try it's super simple and has amazing flavor.
How To Use It
- Dry rub. Use the lamb rub as a dry rub on any cut of lamb - I often make grilled lamb chops with it, sprinkle it on leg of lamb, or use it a lamb shoulder braise.
- Great seasoning for chicken, beef, pork, fish, and shellfish too.
- Make roasted vegetables. Sprinkle it on potatoes and vegetables along with some olive oil, then roast them in the oven (425-degrees F) until done - turning halfway.
- Add a little to lamb stew or shepherd's pie.
Kori's Tips
- Make extra and store in an airtight container for up to 6 months!
- The fresher the ingredients the better the flavor and the longer you can store this.
FAQs
Store any extra seasoning mix in an airtight container for up to 6 months.
Many spices go well with lamb. Rosemary, thyme, marjoram, mint, and parsley are some of the most common spices. Depending upon what region you live in or what cuisine your recipe is, you may also see.
For example, a Middle Eastern inspired lamb dish might contain cinnamon, cardamom, allspice, nutmeg, coriander, and cumin. While a Mediterranean dish will focus on rosemary, oregano, thyme, garlic, lemon, etc.
Lamb seasoning can be made of many different seasonings, spices, and herbs and will vary from recipe to recipe. This lamb seasoning recipe uses rosemary, oregano, cumin, smoked paprika, onion powder, garlic salt, dried lemon peel, parsley, ground mustard, dried mint, ground black pepper, and salt.
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📖 The recipe.
All Purpose Lamb Rub Seasoning Mix Recipe
Ingredients
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon marjoram
- 1 tablespoon dried parsley
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 3 teaspoons garlic salt
- 2 teaspoons dried lemon peel
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons (optional) dried mint
Instructions
- Add all ingredients to a small bowl and mix together.
- Use as a dry rub on lamb for grilling, roasting, and smoking.
- Dry rub your choice of meat up to 24 hours before using then seal until ready to cook.
- Store leftovers in an airtight container for up to 1 year.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- This recipe yields about ½ cup seasoning mix.
- VARIATIONS: Play around with the herbs and seasoning to your liking. Make it spicy and add red pepper flakes or cayenne pepper.
- TOP TIPS: make extra and store in an airtight container for up to 6 months!
- SERVING SUGGESTIONS: use in any lamb recipe - great on roast, steaks, and chops. Also goes well on fish, chicken, and pork.
Nutrition
© 2025 Seeking Good Eats™
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Nan Greening
we just finished a wonderful lamb dinner using the Rub Receipe (I had everything except marjoram) followed Receipe exactly w/the one exception. Oh My Goodness. This was so flavorful and the best lamb we've ever had.
Thank you so much for sharing. oh! I cooked it in an iron skillet with butter and worstshire sauce. yum yum.
seekinggoodeats
I'm super happy you loved the lamb rub!! I use it all the time it does just add wonderful flavor!! 🙂 The iron skillet is the way to go and butter, of course!