Dollys Lamb Rub Recipes

LAMB RUB

Steps:

• Measure out all ingredients into a small mixing bowl. Add 2 tablespoons salt, 1 tablespoon dried parsley, 2 teaspoons each of dried rosemary, ground sage, and onion powder, plus 1 teaspoon each of oregano, dried orange peel, paprika, and ground black pepper.
• Mix completely until the spices and herbs are evenly distributed in the mixture.
• Apply liberally to lamb or store in an airtight container.

DRY SPICE RUB FOR LAMB OR BEEF

Steps:

• Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

DOLLY'S LAMB RUB RECIPE

Steps:

• Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking. Overnight is better. You want the salt to have a chance to soak in. Use 1/2 teaspoon Morton coarse kosher salt per pound (454g) of meat.
• For the rub mince, press, or crush the garlic, then mix it with the remaining rub ingredients in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away. To make the paste, add about half the water and stir. If it is too thick, add more water until you have a slurry that spreads thickly. To use the paste, coat the brined meat with it and start cooking.

LAMB RUB OR MARINADE

Steps:

• Mix everything together in a small bowl.
• Rub on roast or chops.
• After rubbing the rub on the meat, Refrigerate the meat until ready to cook.

DOLLY PARTON'S COCOA RUB

Steps:

• Mix together and use prior to grilling chicken and steaks.
• Store the spice mixture in an airtight container; can be stored for up to 1 month.
• Also is good stirred into chili and thick soups!