OLIVE-AND-SPICE-RUBBED LEG OF LAMB
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos
DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
BEEF AND LAMB DRY RUB
This is my favorite all purpose rub. Great on lamb, beef, and even salmon. Add some virgin olive oil and honey to make it into a wet rub (aka Bill's miracle mud).
Provided by Bïll Thompson
Time 10m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk ancho powder, chipotle powder, coriander, salt, black pepper, cumin, cinnamon, fennel, garlic, dill, mustard, and lime zest together in a small bowl.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.1 g, Fat 1 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 771.6 mg, Sugar 0.2 g
DRY RUB FOR LEG OF LAMB
Make and share this Dry Rub for Leg of Lamb recipe from Food.com.
Provided by Oolala
Categories Lamb/Sheep
Time 2m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients in a bowl.
- Generously coat the lamb.
- Allow the rub to sit on the lamb for an hour.
- Do not be concerned with the moisture developing on the lamb.
- Place the lamb in the preheated oven, and cook to desired temperature.
Nutrition Facts : Calories 31.3, Fat 0.5, SaturatedFat 0.1, Sodium 2005.6, Carbohydrate 7.5, Fiber 2.2, Sugar 3.8, Protein 0.7
DRY RUBBED AND ROASTED LAMB RIBS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P1DT2h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the cure: Combine the salt and pepper in a bowl. Generously cover the ribs with the cure. Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly.
- For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices. Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly.
- Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil. Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking. Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours.
- Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half.
- Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices. Serve drizzled with the apricot mint chimichurri.
- Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
- In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.
JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB
Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.
Provided by Abby Girl
Categories Lamb/Sheep
Time 10m
Yield 2 T
Number Of Ingredients 7
Steps:
- In a small chopper combine the ingredients and chop.
LAMB RUB OR MARINADE
This is a recipe that my stepmother sent me. I haven't made it yet. I plan on using it the next time I make lamb. I wanted to get the recipe submitted in time for ZWT 4-Canada I am sure it can be used on other types of meat or poultry as well. Prep time and total amount are approximate. .
Provided by AuntWoofieWoof
Categories < 15 Mins
Time 15m
Yield 1/2 cup
Number Of Ingredients 10
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.
Nutrition Facts : Calories 551.5, Fat 54.5, SaturatedFat 7.6, Sodium 8678, Carbohydrate 11.1, Fiber 2.7, Sugar 1.4, Protein 8.8
More about "dry rub for leg of lamb food"
DOLLY'S LAMB RUB RECIPE - MEATHEAD'S AMAZINGRIBS.COM
From amazingribs.com
10 BEST DRY RUB LAMB RECIPES | YUMMLY
From yummly.com
10 BEST DRY SPICE RUB FOR LAMB RECIPES | YUMMLY
From yummly.com
ROASTED LEG OF LAMB WITH CUMIN RUB - WOODLAND FOODS
From woodlandfoods.com
ROASTED LEG OF LAMB WITH DRY RUB - FOOD NETWORK CANADA
From foodnetwork.ca
2.1/5 (21)
BEST LAMB RUB (SEASONING MIX DRY RUB) - SEEKING GOOD EATS
From seekinggoodeats.com
5/5 (1)Total Time 8 minsCategory SeasoningCalories 11 per serving
DRY RUB FOR LAMB RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PERFECT ROASTED LEG OF LAMB - THE MEDITERRANEAN DISH
From themediterraneandish.com
LEG OF LAMB - THE BEST METHOD FOR ROASTING IN THE OVEN - FIFTEEN …
From fifteenspatulas.com
DRY RUB FOR LAMB : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
LAMB RUB: SAVORY DRY RUB FOR LAMB & GAME MEAT
From smokedbbqsource.com
DRY-RUBBED LAMB CHOPS - SHEPHERD SONG FARM
From shepherdsongfarm.com
SMOKED BONELESS LEG OF LAMB WITH HERB RUB - VINDULGE
From vindulge.com
LAMB DRY RUB RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LEG OF LAMB RUB | ETSY
From etsy.com
DRY RUB FOR LAMB CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NICO'S SLOW-COOKED LEG OF LAMB IN DRY RUB - RTE.IE
From rte.ie
MIDDLE EASTERN LAMB RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB RUB - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
5 MISTAKES TO AVOID WHEN COOKING A LEG OF LAMB | KITCHN
From thekitchn.com
LAMB DRY RUB | SMOKED FOOD RECIPES, RECIPES, BBQ RECIPES
From pinterest.com
MOROCCAN SPICE RUB BRINGS BIG FLAVOR TO SPRING LEG OF LAMB—OR …
From blue-kitchen.com
SPICE-RUBBED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
DRY-RUBBED LAMB BREAST - SHEPHERD SONG FARM
From shepherdsongfarm.com
LAMB RUB (PAN-SEARED, GRILLED, ROASTED, OR SMOKED) - BAKE IT WITH …
From bakeitwithlove.com
EASY LAMB GYROS WITH TRADITIONAL SPICE RUB - HUNGER THIRST PLAY
From hungerthirstplay.com
WAKE UP YOUR LEG OF LAMB WITH THE HOT, NUMBING FLAVORS OF …
From seriouseats.com
ROSEMARY LEG OF LAMB - COOKING DIRECTIONS FOR LEG OF LAMB
From goodhousekeeping.com
HERB AND GARLIC ROASTED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
CINNAMON COFFEE LEG OF LAMB RECIPE - FOOD.COM
From food.com
MOROCCAN SPICE RUB - RAS EL HANOUT RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
From jocooks.com
LEG OF LAMB WITH FRESH HERB RUB - TABLEANDDISH
From tableanddish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love