The Best Spices for Lamb

Short answer: the best spices for lamb are bold, herb-forward, and a little smoky. Think rosemary, garlic, cumin, paprika, and pepper. Below you’ll find a skimmable index, then a stack of easy DIY spice recipes for every cut. Prefer hassle-free? We’ve paired each recipe with a Big Dog Spices blend as the “grab-and-go” alternative.

Quick Summary

 

• Lamb loves bold flavour: rosemary, garlic, cumin, paprika, pepper.
• Use 1–1½ tbsp spice blend per 500 g of meat, plus 1–2 tsp salt if your blend is low-salt.
• Dry rub for grills and roasts, paste for slow cooks, rest at least 20–40 minutes.
• For ultra-easy prep, swap any DIY mix for a matched Big Dog Spices rub.

The Best Herbs and Spices for Lamb (with Recipes)

1. Classic Herb Crust
2. Texas Pit BBQ
3. SPG Garlic Rack
4. Smoky Brisket Bark
5. Coffee-Crusted Shoulder
6. Zesty Lemon, Garlic and Pepper
7. Moroccan Chermoula-Style Dry Rub
8. Middle Eastern Baharat
9. Greek Lemon-Oregano
10. Harissa Heat Rub
11. Turkish Kofta Spice for Mince
12. Rogan Josh-Inspired Dry Marinade

1) Classic Herb Crust

• DIY blend: 2 tbsp dried rosemary, 1 tbsp dried oregano, 1 tsp ground fennel, 2 tsp garlic powder, 2 tsp cracked black pepper, 2 tsp salt, 1 tsp raw sugar
• Use it: 1–1½ tbsp per 500 g lamb. Light oil, rub on, rest 30–60 min. Roast at 160–170 °C to tenderness.
• Easy alternative: All Purpose Seasoning packs rosemary, oregano, fennel, garlic, pepper. Hand-mixed in Perth, no additives, gluten-free.

2) Texas Pit BBQ

• DIY blend: 1 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp mustard powder, 1 tsp garlic granules, 1 tsp onion powder, 1 tsp black pepper, 1 tsp salt, pinch cayenne
• Use it: Coat generously, spritz during cook, finish hot for bark.
• Easy alternative: Texas Beef Rub gives the paprika-cumin kick with a little heat. Great on lamb ribs and racks.

3) SPG Garlic Rack

• DIY blend: 2 tsp kosher salt, 2 tsp coarse black pepper, 2 tsp garlic granules
• Use it: Season rack all over. Reverse-sear to medium-rare.
• Easy alternative: SPG is the perfect salt-pepper-garlic ratio with a coarse grind for a cracking crust.

4) Smoky Brisket Bark for Lamb Shoulder

• DIY blend: 1 tbsp smoked paprika, 2 tsp garlic granules, 1 tsp onion powder, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp salt, ½ tsp cayenne, 1 tsp raw sugar
• Use it: Rub, rest 1 hour, smoke low and slow until pull-apart.
• Easy alternative: Brisket Rub brings smoky paprika, garlic and herbs that love rich lamb.

5) Coffee-Crusted Shoulder or Ribs

• DIY blend: 2 tsp very fine ground coffee, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp ground coriander, ½ tsp chipotle or chilli powder, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, 1 tsp brown sugar
• Use it: Best on slow cooks. Low heat first, then finish over charcoal for caramelised crust.
• Easy alternative: BBQ Coffee Rub is your ready-made flavour bomb for lamb shoulder and ribs.

6) Zesty Lemon, Garlic and Pepper

• DIY blend: 1 tbsp lemon zest, 2 tsp garlic granules, 2 tsp cracked black pepper, 1 tsp dried rosemary, 1 tsp salt
• Use it: Grill chops hot and fast, finish with lemon juice.
• Easy alternative: For a citrus-herb profile, pair SPG with fresh lemon and rosemary, or reach for All Purpose Seasoning and add zest.

7) Moroccan Chermoula-Style Dry Rub

• DIY blend: 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp chilli flakes, ½ tsp turmeric, 1 tsp salt
• Use it: Rub with a little olive oil, rest 40 minutes, roast or grill.
• Easy alternative: Start with Texas Beef Rub for paprika-cumin, then add coriander and turmeric if you like.

8) Middle Eastern Baharat

• DIY blend: 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp cinnamon, ½ tsp black pepper, ½ tsp allspice, 1 tsp salt
• Use it: Dry rub for grills, or turn into a paste with olive oil and lemon.
• Easy alternative: Combine SPG with a pinch of cinnamon and allspice for a quick baharat-style finish.

9) Greek Lemon-Oregano

• DIY blend: 2 tsp dried oregano, 1 tsp garlic granules, 1 tsp lemon zest, 1 tsp black pepper, 1 tsp salt
• Use it: Rub on, grill, finish with olive oil and lemon juice.
• Easy alternative: All Purpose Seasoning already brings oregano, garlic and pepper. Add fresh lemon and you are done.

10) Harissa Heat Rub

• DIY blend: 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp chilli powder, 1 tsp garlic granules, 1 tsp salt
• Use it: Dry rub for grills or mix with olive oil to paste for roasts.
• Easy alternative: Use Texas Beef Rub and add a little extra chilli if you want more heat.

11) Turkish Kofta Spice for Mince

• DIY blend: Per 500 g lamb mince: 1½ tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, ½ tsp black pepper, 1 tsp salt, 2 tbsp chopped parsley, 1 grated onion
• Use it: Mix, rest 15 minutes, grill skewers or patties.
• Easy alternative: Season the mince with SPG then add cumin and paprika, or try a light dusting of Steak Rub for a smoky edge.

12) Rogan Josh-Inspired Dry Marinade

• DIY blend: 2 tsp Kashmiri chilli or mild chilli, 2 tsp paprika, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp ginger powder, 1 tsp salt
• Use it: Massage with yoghurt and lemon, slow braise or low roast.
• Easy alternative: Use Brisket Rub as the base, add ginger and a little extra chilli, then yoghurt to make a paste.

Best Herbs and Spices by Lamb Type

Rack or Cutlets

Lamb racks and cutlets are naturally tender and deserve seasonings that build a crust without overpowering the meat.

• SPG Garlic Crust: Salt, pepper and garlic create a simple but flavour-packed bark. Reverse-sear or grill quickly over charcoal.
• Greek Lemon-Oregano: Dried oregano, garlic and lemon zest give a bright Mediterranean twist. Finish with olive oil and a squeeze of lemon.
• Baharat: A Middle Eastern blend with paprika, cumin, coriander and a pinch of cinnamon or allspice adds warmth and depth.

Easy swaps: SPG nails the garlic crust every time, while All Purpose Seasoning handles the oregano-lemon profile with ease.

Leg (Bone-In or Butterflied)

The leg is ideal for slow roasting or butterflying for the BBQ. It can handle bold, herb-heavy blends.

• Classic Herb Crust: Rosemary, oregano, fennel and garlic bring out the best in lamb’s rich flavour.
• Moroccan Chermoula-Style: Cumin, coriander, paprika and turmeric give earthy spice and balance the meat’s gaminess.
• Texas Pit BBQ: Paprika, cumin, mustard powder, garlic and cayenne create a smoky bark and a hint of heat when roasted or smoked.

Easy swaps: All Purpose Seasoning for a ready-made herb crust; Texas Beef Rub when you want that big BBQ profile.

Shoulder

Shoulder is fatty, forgiving, and built for smoking, slow roasting or braising. It pairs beautifully with spices that create a deep crust and stand up to long cooks.

• Smoky Brisket Bark: Smoked paprika, garlic, onion and cayenne give a bold bark perfect for pulled lamb.
• Coffee-Crusted Shoulder: Coffee, paprika, cumin and chipotle tenderise the meat while adding smoky depth.
• Rogan Josh-Inspired Paste: Chilli, coriander, cumin, garlic and ginger mixed with yoghurt make for an Indian-style slow roast.

Easy swaps: Brisket Rub works wonders on slow-cooked lamb, while BBQ Coffee Rub brings that adventurous coffee hit.

Chops

Lamb chops are quick to cook, so the spice blends should deliver maximum flavour in minimal time.

• Zesty Lemon: Lemon zest, garlic and cracked pepper cut through lamb’s richness and keep things fresh.
• SPG Simplicity: Salt, pepper and garlic deliver unbeatable flavour with zero fuss.
• Steakhouse Smoky Paprika: Paprika, mustard and garlic recreate a steakhouse char, perfect for chops seared on cast iron or over flame.

Easy swaps: All Purpose Seasoning is a natural match for lemony chops, while Steak Rub brings out a smoky steakhouse vibe.

Mince (Koftas, Burgers, Meatballs)

Lamb mince is versatile and soaks up spice beautifully. Ideal for skewers, patties, or Middle Eastern-style dishes.

• Turkish Kofta Spice: Cumin, coriander, paprika, black pepper, parsley and onion build authentic kebab flavours.
• SPG Base with Additions: Salt, pepper, garlic plus extra cumin and paprika create easy, tasty lamb burgers.
• Moroccan-Style Mince: Cumin, coriander, cinnamon and a pinch of chilli give a warming, aromatic base for meatballs or patties.
• Easy swaps: Steak Rub adds smoky paprika to mince, while SPG is the shortcut base for koftas and patties.

How Much Spice and When to Season

• Qty: 1–1½ tbsp rub per 500 g meat, 2–3 tbsp for a 1 kg roast.
• Salt: If your blend is low-salt, add 1–2 tsp kosher salt per kg of meat.
• Timing: At least 20–40 minutes before cooking. For big roasts, season 12–24 hours ahead in the fridge.
• Binder: A light coat of olive oil or mustard helps powders stick and form a crust.

Cooking Tips for Big Flavour

• Sear then finish: For racks and chops, build colour first, then finish gently.
• Smoke choices: Lamb loves fruit woods and a sprig of rosemary on the coals.
• Resting: 10 minutes for small cuts, 20–30 minutes for roasts to keep juices in.

Want It Even Easier?

Grab the matched blends and skip mixing:

• Herb vibes: All Purpose Seasoning
• Bold BBQ: Texas Beef Rub or Brisket Rub
• Simple and perfect: SPG
• Deep and smoky: BBQ Coffee Rub
• Grill chops fast: Steak Rub

All Big Dog Spices are hand-mixed in Perth, completely free from additives, preservatives, MSG and gluten, and packed in recyclable, resealable bags that keep your rubs fresh for ages.

Bonus Recipe to Try

If you are smoking racks, check out our own guide for timing and technique: Smoked Rack of Lamb.

Ready to Cook Like a Boss?

Pick a recipe above, or go straight to the easy button with Big Dog Spices. Your lamb will thank you, your guests will ask for seconds, and your BBQ reputation will skyrocket.