This Lamb Seasoning is a bold, aromatic blend of dried herbs and spices—rosemary, garlic, thyme, and mint—that enhances the natural richness of lamb. Ready in about 5 minutes, it’s an easy pantry staple for grilled lamb chops, roasts, lamb burgers, or any lamb preparation that needs a bright, savory lift.
Why you’ll love this seasoning
When creating a great lamb burger, the seasoning has to stand up to lamb’s savory, slightly gamey profile. This mix of dried herbs and spices highlights lamb’s best qualities without overpowering it. The combination of rosemary, thyme, garlic, and mint gives depth and brightness, while coriander, onion, salt, and pepper round out the blend for balance and complexity.
Because this is a dry rub composed of pantry staples, it’s versatile and fast to assemble. Mix a batch in minutes, keep a jar on the shelf, and you’ll be able to season lamb for weeknight dinners or more formal meals with the same reliably delicious result.
- Herbs tailored to lamb. Dried rosemary, mint, and thyme each bring distinct notes—woody, fresh, and herbal—that complement lamb’s natural flavor.
- Quick to make and long-lasting. This blend comes together in about five minutes and can be stored up to six months in an airtight container, so you always have a custom lamb rub on hand.
Ingredients
The list below highlights the ingredients that make up this lamb seasoning, what each contributes, and practical substitution notes. For exact measurements, see the recipe card further down this page.
- Garlic powder (or granulated garlic) – Garlic powder is more finely ground; granulated garlic holds up better in mixes and is less likely to clump.
- Dried rosemary – Adds a resinous, pine-like aroma that pairs especially well with lamb.
- Dried thyme – Offers a subtle, earthy background note that deepens the blend.
- Dried mint – Provides a cool, bright contrast to lamb’s richness; dried mint concentrates nicely in a dry rub.
- Onion powder (or granulated onion) – Like garlic, the granulated form resists clumping and gives a savory backbone.
- Ground coriander – A warm, citrusy spice that complements the herbs without overwhelming them.
- Sea salt or kosher salt – Coarser salts have better texture and flavor for rubs; adjust amount if you use finer table salt.
- Black pepper – Freshly ground black pepper adds a bright, mildly spicy finish.
Instructions
Combine all dried herbs and spices in a small bowl and mix thoroughly. Transfer the seasoning to an airtight jar or container and store it in a cool, dry place away from direct sunlight. Use within six months for best flavor. While the blend won’t spoil, dried herbs and spices gradually lose potency over time, so fresher is better.
Ways to use it
- Lamb burgers. Mix the seasoning into ground lamb to taste and form into patties for flavorful burgers. A little oil helps the seasoning adhere while grilling.
- Lamb chops. Rub chops with olive oil and coat with the seasoning. A good guideline is about 1½ tablespoons of seasoning per pound of meat. Grill over medium heat for roughly 4–5 minutes per side, or until an internal temperature of about 125°F for medium-rare.
- Roasted leg of lamb. Rub a bone-in or boneless leg with olive oil and the seasoning, place on a roasting rack, and roast at 400°F. Roast times vary by size; for medium-rare aim for an internal temperature near 125°F and rest before carving.
- Slow-cooked lamb. For a shred-ready roast, coat a lamb leg in seasoning, add to a slow cooker with about 2 cups of broth, and cook on low for approximately 10 hours until tender.
- Smoked rack of lamb. Substitute this seasoning for fresh garlic and rosemary in smoked-lamb preparations to simplify prep while maintaining bold flavor.
More homemade seasonings
Keep a selection of homemade seasoning blends in your pantry to streamline weeknight dinners and elevate grilled or roasted proteins. A few complementary blends to try alongside this lamb seasoning include chicken wing seasoning, pork chop seasoning, chicken seasoning, and Montreal steak seasoning.
Chicken Wing Seasoning
Pork Chop Seasoning
Chicken Seasoning
Montreal Steak Seasoning
Lamb Seasoning
19 tablespoons
5 minutes
5 minutes
Whitney Bond
Ingredients
- 4 tablespoons garlic powder
- 4 tablespoons dried rosemary
- 4 tablespoons dried thyme
- 2 tablespoons dried mint
- 2 tablespoons onion powder
- 1 tablespoon ground coriander
- 1 tablespoon salt
- 1 tablespoon black pepper
Instructions
- Combine all ingredients in a small bowl and mix until evenly blended.
- Transfer to an airtight container and store in a cool, dry pantry for up to six months for best flavor.
Notes
- For seasoning lamb, use about 1½ tablespoons of the blend per pound of meat, adjusting to taste.
- This blend is naturally gluten free and compatible with Whole30-style cooking when using compliant salt and spices.
- If you prefer fresher herb flavor, substitute part of the dried rosemary or thyme with finely chopped fresh herbs, but reduce quantities since fresh herbs are more potent by weight.
- To avoid clumping, store in a dry jar and consider using granulated garlic and onion in humid climates.