Lamb - Moist Rub
From Recipes
This moist rub captures the essence of Texan grilling while complementing an Aussie staple. Putting any kind of rub on your lamb is bound to rub the old country-boy Australians the wrong way, but more sophisticated city Aussies might appreciate this.
Contents
Ingredients
Coats about 1 tray / 3 lbs of lamb (roughly 10-12 chops)
- 1/4 to 1/2 cup very finely chopped fresh rosemary, you can't really have too much of this.*
- 2 tbsp** smoked paprika
- 3 tbsp onion powder
- 1 1/2 tbsp garlic powder
- 1/2 tsp*** powdered thyme
- 1 tbsp parsley flakes (optional)
- 1 tbsp salt
- Ground black pepper to taste
- White vinegar
Method
- Combine all of the dry ingredients in a bowl.
- Add white vinegar gradually until it turns into a smooth paste. Don't stress if you add a little too much here, it's all good.
- Coat the lamb chops in the mix (top & bottom, the sides aren't as important). You need about 1-2 teaspoons per chop.
- Leave the marinated lamb in a refrigerator overnight in a sealed container. If you can't do overnight, do for as long as you can.
- Grill over direct heat at first to seal it in, and then indirect until you've achieved the appropriate rareness.
Notes
* Lamb loves fresh rosemary. If you use dried rosemary instead, you're a bloody idiot.
** Those are tablespoons above, not teaspoons. You need a lot of rub.
*** Except this one, it says teaspoon.
