Dolly’s Lamb Rub And Paste

October 3, 2012

Lamb is one of those meats that people either love or hate. Bring some of your friends over to the dark side with this simple rub that is sure to please, courtesy of our friend Meathead at

grilled lamb chop

Dolly (July 5, 1996 to February 14, 2003) was the first cloned mammal. She was produced by Ian Wilmut, Keith Campbell and other scientists at the Roslin Institute near Edinburgh, Scotland. Wilmut said “Dolly is derived from a mammary gland cell and we couldn’t think of a more impressive pair of glands than Dolly Parton’s.”

Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Forget the mint jelly, please. Now if you want to chop up a bit of fresh mint, go for it. But remember lamb is very much like beef, a hearty red meat. You wouldn’t put mint jelly on a roast beef would you?

Makes: Enough for a 6 pound shoulder or leg of lamb

Takes: About 10 minutes to prepare


2 tablespoon dried rosemary leaves, broken or crushed a bit by hand

1 tablespoon whole mustard seeds

1 tablespoon ground black pepper

1 tablespoon paprika

1 tablespoon table salt

1 teaspoon ground bay leaves

10 cloves of garlic, peeled and pressed, or minced

6 tablespoons olive oil

About the bay leaves. These are usually sold whole, so you’ll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.

Do this:
 Mix everything together in a bowl and let it rest at room temp for about an hour so the oil can extract the flavors from the herbs and spices. Then, if time permits, rub it into the meat and let it sit in the fridge for 3 to 12 hours.


Related Topics: | Bbqsauce | Editor's Picks | Lamb Rub | Main Dish | Meathead | Rub

User Guidelines