How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Dry Rub for Leg of Lamb or Whole Chicken?

You need 10 ingredients. The key ingredients include: 1/4 tsp ground peppercorn medley, 1/4 tsp ground coriander, 1/2 tbsp sea salt, 1/2 tsp fennel seeds, chopped, and more.

Is Dry Rub for Leg of Lamb or Whole Chicken suitable as meat & poultry?

Yes, Dry Rub for Leg of Lamb or Whole Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Dry Rub for Leg of Lamb or Whole Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Rub for Leg of Lamb or Whole Chicken Recipe

Name: Dry Rub for Leg of Lamb or Whole Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp ground peppercorn medley; 1/4 tsp ground coriander; 1/2 tbsp sea salt; 1/2 tsp fennel seeds, chopped; 1/2 tbsp lemon thyme; 1 tbsp oregano, preferably turkish oregano; 1/2 tsp marjoram; 1/2 tbsp basil; 2 tbsp rosemary, chopped; 1/2 tsp lavender, found in organic markets and health food stores

Try this homemade Dry Rub for Leg of Lamb or Whole Chicken recipe the whole family will love. Made with ground peppercorn medley, ground coriander, salt…

This Dry Rub for Leg of Lamb or Whole Chicken relies on simple, everyday ingredients such as ground peppercorn medley, ground coriander, sea salt and fennel seeds, chopped. It comes together quickly and makes 4 servings, at about 21 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Dry Rub for Leg of Lamb or Whole Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions