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Dry Spice Rub for Lamb or Beef

  • Prep

  • Ready In

Jessica Godfrey

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 5 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet


  1. 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.
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As the recipe stands, I did not enjoy it. But with one simple tweak it came alive: sea salt. Without the salt, the flavour is plain and hardly comes alive. But once I added salt to the mix, everything was jigging and jiving, and my tongue thanked me greatly! As it is being used on fatty cuts such as lamb, it will not leach out too much liquid. If salt had been added, I would have given this 4-5 stars. Cheers!


when i rubbed the spices in, i did it with a bit of olive oil. when i cooked it, i added a couple slivers of garlic and a little wine, and then i reduced the sauce to a couple tablespoons. It was really really good.


Did not care for this spice rub at all. It left very little in the way of flavor. My grilled lamb chops with an acid based marinade have always turned out much better tasting. I wanted to try something new, but the chops were not good with this spice rub.