Rosemary Mustard Lamb Rub |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a wonderful dry rub used for any cuts of lamb. Sprinkle the lamb and let marinate for up to 24 hours. I have included a variation for a wet rub. This rub is also excellent for chicken and pork. Ingredients:
1 1/2 teaspoons whole mustard seeds |
2 tablespoons dried rosemary |
1 1/2 tablespoons garlic flakes, dried |
1 tablespoon coarse salt (kosher or sea salt) |
1 1/2 teaspoons black pepper, freshly ground |
1 1/2 teaspoons brown sugar |
1 teaspoon mustard powder |
Directions:
1. Coarsely grind the mustard seed in a blender.
2. Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
3. Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
4. Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.
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