Spiced Rubbed Lamb

Posted: July 20, 2022 | By: Stacy Croninger

Spiced Rubbed Lamb 

Features: Nutmeg Blend Baking Spice, Southern Style Dry Rub, Chili & Lime Sea Salt Flakes, and California Onion Mix


1.5 kg/3 lbs. Leg of Lamb, butterflied
250 g cherry tomatoes

Spice Rub: 
2 Tbsp liquid ghee or butter
1 tsp Saveur Nutmeg Blend Baking Spice
3 tsp Saveur Southern Style Dry Rub
Pinch Saveur Chili & Lime Sea Salt Flakes

2 cloves garlic, crushed
1 tsp finely grated lemon rind
3 Tbsp lemon juice
1 Tbsp water; butter or ghee can be used for a richer dressing
1/3 cup fresh coriander, chopped
1/3 cup fresh mint, chopped
1 tsp Saveur California Onion Mix
Pinch Saveur Chili & Lime Sea Salt Flakes

To make spice rub, combine all ingredients in bowl. Add lamb and rub all over.

Cook lamb, skin side down, on a heated, lightly greased barbecue grill over medium heat for 6 mins. or until browned. Turn lamb over and cook for a further 4 mins. Reduce heat to low and close barbecue lid, or cover lamb loosely with foil. Cook for 15 mins. or until cooked to your liking. Butterflying the lamb helps it cook faster.

Cook tomatoes on grill until softened. Also, perfect with corn and zucchini. Rub your corn with butter and Southern Style Rub before grilling.

To make dressing, combine all ingredients in a bowl. Spoon dressing over lamb and tomatoes and enjoy.

If you have leftovers, it is delicious in a wrap the next day. Also, try this recipe with chicken for a great alternative.

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