It is summer time and it is the perfect season to grill food and hold a barbecue party. Be a little bit adventurous, and instead of grilling the usual pork or chicken, why don’t you grill some lambs and impress your guests with your cooking techniques?

Lambs are usually less in fat and tastier. However, not everyone is keen on eating lambs, but if you will prepare a special dry rub for it, your grilled lamb would come out tasty and delicious and you might even convert non-lamb eating persons to become lamb lovers. So it is time for you to challenge yourself in the kitchen and make a rub that would spice-up a lamb and turn it into an appetizing dish.

What is a Dry Rub?

It is a combination of dried herbs and spices to flavor a dish. It is usually used in a meat with a fat content so as not to create smoke when grilling. On the other hand, a wet rub is a combination of ingredients used to add taste to a meat when cooked in an oven.

Procedure for the Grilled Rack of Lamb

1. Brush the lamb with some olive oil. This is done so the dry rub would stick to the meat. After brushing with olive oil, brush the lamb with a thin layer of mustard to soften the strong taste of the lamb. You can choose to use Dijon mustard or white wine flavored mustard.
2. Afterwards, add some salt and pepper. It is always better to use freshly-ground black pepper because of the flavor, as opposed to the market-bought ground pepper.
3. Once you’re done, rub some raw garlic.
4. The next dry rub ingredient is the dried sage. This will add some nice crust on the lamb. This is a perfect seasoning for the lamb.
5. Add dried rosemary for aroma and taste. As soon as you start grilling your lamb, you will begin to smell the aromatic fragrance of the dried rosemary.
6. Once that’s done, it is time for you to grill the lamb. You will notice that the dried herbs do not fall off from the meat, as they are being held together by the olive oil and mustard.
7. Grill the lamb for ten minutes. Do not make it a habit to constantly turn the meat, as it will not cook very well. Leave the meat alone in the griller for ten minutes.
8. After ten minutes, turn the meat around and cook for another five minutes. You will know that you have a perfectly-grilled meat when it does not stick to the bottom of the pan when turned around.
9. After five minutes, remove the lamb from the griller and let it rest for five minutes. This is done to allow the juices of the lamb to get evenly distributed. You now have a flavorful grilled lamb made perfectly with the combination of dry rub. Serve it with rice or mashed potatoes and some steamed veggies on the side.