Homemade Lamb Seasoning
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
9 tablespoons
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Calories
9 kcal
-
Course
Condiments
Homemade Lamb Seasoning
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Learn how to make lamb seasoning or rub for almost all your lamb recipes. An easy-to-put-together blend of popular spices you already have in your pantry.
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Ingredients
- 1 ½ tablespoons fine sea salt or Kosher, Note 2
- 1 ½ teaspoons ground black pepper Note 3
- 2 teaspoons garlic powder Note 4
- 2 tablespoons oregano
- 1 tablespoon rosemary
- ¾ teaspoon mint
- 1 teaspoon granulated sugar
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Instructions
- Grind spices: Place all the ingredients in a large mortar. Crush them with the pestle until they are finer, the dried herbs will not turn into a powder, but they will be a bit finer.1 ½ tablespoon sea salt + 1 ½ teaspoon black pepper + 2 teaspoon garlic powder + 2 tablespoon oregano + 1 tablespoon rosemary + ¾ teaspoon mint + 1 teaspoon sugar
- Whisk the lamb seasoning shortly to combine and transfer the blend to a jar.
- Store: Keep in a dark, cool place (cupboard) for up to 3 months.
- Use according to the recipe and your personal taste. Naturally, this can differ from recipe to recipe. You should be safe with following the measurements indicated in a recipe, but you can always adjust to taste.
- Lamb chops: You will need about ⅓ cup for 6 large lamb chops.Lamb shoulder or leg: All or most of the blend for seasoning a large piece.Ground lamb: About 1 tablespoon per pound/ 450 g.
Notes
- Mortar and pestle: It’s great if you use it; this way, you can grind the dried herbs a bit finer. However, if you don’t have it, you can leave the mixture as it is. Alternatively, you can grind the spices in a small food processor or spice/coffee grinder; however, don’t turn everything to a powder; you should still be able to recognize the herbs in the mixture.
- Salt: It’s preferable to use fine sea salt or kosher salt. Table salt (iodized) is too potent, and the seasoning might be too salty. If you still want to use it, reduce the amount a bit.
- Pepper: The black pepper I used is finely ground but not powdered. If using powdered pepper, you will also need a bit less.
- Garlic: If using granules, use about 2 ½ teaspoons and try to grind them as finely as possible in a mortar and pestle before adding the rest of the spices to the mortar.
- How much do I have? About ¾ cup/ 180 g/ 9-10 tablespoons.
Nutrition Information
Show Details
Serving
1tablespoon
Calories
9kcal
(0%)
Carbohydrates
2g
(1%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.02g
Sodium
1180mg
(49%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
28IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9tablespoons
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 1180mg | 49% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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