I have eaten lamb all my life. I think I’ve tried nearly every flavor combination from sweet, salty, and spicy on lamb and the only real profile that works is the more herby earthy tones.
Here in Australia, we love our lamb and there are so many rubs on the market. I feel they are all tipping towards the sweet side and it just doesn’t work that well.
So with that in mind, I started creating this seasoning to complement lamb’s natural gamey flavors and also add an extra depth to it while cooking.
Keep this recipe close by, it will become a family favorite
I can guarantee once your family and friends get their first taste of this seasoning on some lamb, they will be hounding you for the recipe and trust me when I say this, they will not ease up until they get it.
Nearly every BBQ I host has some cut of lamb in it and this seasoning gets a good workout and I’m always astounded at the responses: “this is the best lamb I’ve ever had”, “what have you done to create this magical taste” and “you have to give me the recipe”.
Now it’s entirely up to you if you wish to share the recipe or not, I like to keep my guests guessing though.
If you do give out the recipe, at least when you go to another person’s BBQ, you know the lamb will be seasoned perfectly and you’ll get all of the credit.
Another tip is, this seasoning as it stands is perfect on chicken and seafood. My kids love it on wings, I’ve put it on roast chicken and when barbecuing whole fish it is my go to seasoning.
Lemon Pepper Lamb Seasoning
I’m always saying to keep flavors simple, think about what you are seasoning and what the end taste profile will taste like.
As I stated above, using more herby and earthy flavors works a lot better on lamb than the normal sweeter flavors used throughout BBQ.
You can scroll to the bottom of this page to get the full list of ingredients or you can keep reading and find some useful tips and tricks that may just help you out of a bind or two.
Now we can change up this seasoning a little to intensify the flavors and also to give a more Mediterranean flavor profile if you please.
Here are a few other tips:
- To make this more of a Moroccan style seasoning, remove rosemary and oregano and 1 tbsp of paprika, 2 tsp of ground cumin, ½ tsp of cinnamon, 1 tsp of allspice, ¼ tsp of clove and cayenne pepper to taste.
- For a more Mediterranean style, remove rosemary and oregano and add a tsp of smoked paprika, 1 tsp of allspice, ½ tsp of red pepper flakes, ¼ tsp of ground ginger, 1 tbsp of dried mint leaves.
How long will it last and how to use it effectively
As soon as you open any herb or spice container it starts drying out and losing flavor. It is normally recommended that six months is the longest a seasoning will last on the shelf if it is stored correctly.
That is by placing it in an airtight container with as little to no air in it as possible, like a zip lock bag and storing it in a cool, dry place like your freezer or pantry.
I tend to make smaller batches of my rubs and then write the date on a zip lock bag and store mine in the pantry, as my pantry is cool enough and dark enough. I don’t live in a humid environment and if I did, the freezer would be the place I store my rubs after use.
Now on to applying the rub, after shaking the container up, as you have different sized particles in the seasoning and the smaller ones will make their way to the bottom of any container you store it in and settle there, so always shake up any rub before use.
Now the ideal height to apply any rub is around 12” from a rub shaker container, this allows the rub to come out and spread evenly before hitting the meat. If you try to shake a rub from a lower height and close to the meat you will end up with clumps of nonuniform seasoning all over your meat and no two pieces will taste the same.
So to save time at your next BBQ, make this rub ahead of time, just remember to store it properly to keep it as fresh as you can for longer.
Next give these lamb recipes a go
- Grilled Lamb Chops
- How to Smoke a Whole Lamb
- Grilled Lamb Backstrap
- Smoked Lamb Shoulder Recipe
- Lamb Rub: Savory Dry Rub for Lamb & Game Meat
Lemon pepper lamb seasoning
- 3 tsp kosher salt
- 2 tsp lemon pepper
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Combine all the ingredients in bowl.
- Transfer to rub shaker.
- Always shake up thoroughly before use to ensure even coating of all herbs and spices.
- Store in an airtight container for longer shelf life.