I love lamb. I could eat no other red meat the rest of my life if it was guaranteed lamb would be abundant. But I know that I am not exactly “normal” (no comments from the peanut gallery, please) and that many folks do not appreciate lamb’s unique flavor, or understand how to season it appropriately. Personally, I love to grill lamb. It chars beautifully, thanks in part to the abundant fat contained therein, which dissipates from the meat in grilling more than other cooking methods would allow.
With that in mind, I developed the simple rub that follows. I recommend getting some ground lamb, molding it into patties just as you would for beef burgers, and coating both sides liberally with this rub about 20 minutes before throwing it on the grill. It would work for other applications as well, such as similarly grilled chicken, pork, turkey, beef, tofu, or shrimp; stirred into rice or other grains or pasta; or sprinkled on veggies like cauliflower, squash, or kale before roasting. Its gentle, slightly Middle Eastern flair adds a little earthiness to the lamb without overshadowing its glorious inherent flavor.
2 parts garlic powder
1 part turmeric
1 part (freshly ground, if possible) cumin
1 part salt
Combine all seasonings well in an airtight container. Use as necessary.
Wait a second! I thought lamb was high in saturated fat! Well, part of healthy eating is practicing the permission to eat awesome food in moderation, and knowing how to make those choices totally worth it.