would like to find a recipe fora rub to put on a lamb breast to babeque it?

Answer 1

I did one today on my grill and just rubbed it with regular steak rub mixture (salt, garlic, onion mix) and then rubbed on dried mint from my home garden. It came out great. The smell of that dripping fat was spectacular.

Answer 2

Ingredients:

garlic - to taste and the amount of meat that you are cooking
rosemary - no such thing as too much in my book, but ymmv. Say a teaspoon or two of chopped fresh leaves. I would use a handful.
thyme - maybe half to a teaspoon of fresh leaves
salt - to taste and dependent on the amount of meat
pepper- I would almost put a cracked pepper crust on everything, but you might like less pepper.
juniper berries - if you like them, crush a few(they are VERY pungent, if you haven’t used them before, use very few) and add them to the rub.
olive oil -not extra virgin - it will burns at a lower temperature. If you don’t like olive oil, use peanut or canola oil. Lamb breast is very fatty, so I would only use enough to bind the rum ingredients.

Any of the above ingredients can be omitted if you don’t like the flavor; you could even omit the oil and use it as a dry rub.

Whatever you choose to use for a rub, the meat will be more flavorful if you let it sit in the rub for at least 4 hours.

If I was doing lamb breast this way, I'd rub down the lamb when I got home from work on one day, wrap it and stow it away in the refrigerator, and then cook it the next day.

Mint is also a wonderful flavor with lamb. But, if I was going to do mint, I wouldn't use rosemary, thyme or juniper berries. If you opt for a wet rub rather than a dry rub, a good squeeze of citrus or a dash of red wine vinegar never hurt anything.

Blast and bombast, now I'm hungry!

Answer 3

MINT JULEP LAMB
Source: Raichlen on Ribs by Steven Raichlen

FOR THE RUB:
2 teaspoons iced tea mix (made with sugar, not artificial sweetener)
2 teaspoons granulated sugar
2 teaspoons dried mint (peppermint or spearmint)
2 teaspoons sweet paprika
2 teaspoons coarse salt (kosher or sea)

FOR THE MINT GLAZE
3 tablespoons mint jelly
3 tablespoons fresh lemon juice
3 tablespoons butter
1/4 cup bourbon
2 tablespoons sugar

Sprinkle the rub on the meat and massage it in. Cover with plastic wrap and set aside.
Then prepare the glaze by cooking in sauce pan over medium heat until it just starts to bubble.
Start up the coals and then spread to the side for indirect cooking.
Once the glaze has cooled then spread over the meat and then directly to the grill.

Answer 4

BARBECUED LAMB

4 lamb breasts, or spareribs, about 5 lbs.
2 lemons, cut in half
3 tsp. ground coriander
2 tsp. ground cumin
2 tsp. ground black pepper
4 lg. garlic cloves, cut fine
3/4 c. Dijon mustard

Remove all excess fat on lamb, rub the meat with the cut sides of the lemons. Mix coriander, cumin and pepper, then sprinkle on both sides. Place the lamb in plastic bag to marinate for 1 hour or overnight in the refrigerator.
When ready to grill, mix the garlic with mustard. Then, only using 1/2 cup of mustard mixture, brush both sides of lamb.

Now, prepare the grill. When the coals are ready, grill the lamb 10 minutes on each side. Cover the grill and continue grilling, turning occasionally until tender, about 25 minutes.

Remove the cover; brush both sides again with remainder of mustard mixture. Continue grilling for 4 minutes on each side.

Answer 5

All of these sound absolutely delicious!

My favorite is to just rub seeded mustard all over it.

Or as an alternative, mix some minced garlic and rosemary and rub that over.

Now I'm in the mood for roast lamb.....

Answer 6

usually you see itialin seasoning, rosemary garlic, thyme, some spice it up with pepper flakes salt and pepepr, mix with oil, score ur lamb just a tand and rub seasoning into the lamb I ad djust a smidge3 of suga too, to get that carmelized look.

Answer 7

KATHLEEN, TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com

Answer 8

Try these: