Meat Rubs

Meat Rubs

These meat rubs only take a minute to make and it is best to make them afresh each time you want to use them as ground herbs and spices lose their freshness very quickly. The rubs will give your chosen cut of beef or lamb a real depth of flavour and can happily spice up your dinner time.

 

Rubs for lamb

 

Lamb Rub One

Ingredients;
  • 1 tsp dried rosemary or 2 tsp chopped fresh rosemary
  • 2 tsp ground ginger
  • 1 tbsp light brown soft sugar
  • 1 tsp salt
  • ½ tsp ground black pepper
Method:

Pound all ingredients together in a mortar and pestle if you have one.

Rub well into the lamb , no need to leave to marinate, and cook in your preferred way, turning regularly taking care that the sugar does not burn, but melts and turns golden brown.

Lamb Rub Two

Ingredients:

  • 1 tbsp fennel seeds, toasted
  • ½ tsp black peppercorns
  • 3 garlic cloves, peeled and roughly chopped
  • ½ – 1 tsp salt
Method:

Pound together the fennel and pepper till well broken down then add the garlic and salt and pound further to make a paste.

Score the surface of the lamb if cooking a large piece of meat to ensure the flavours permeate, then rub over the fennel paste concentrating on the scored area. Allow to marinate for at least half an hour before cooking.

Rub for beef or lamb

This is a lovely gutsy rub, full of Mediterranean flavours, delicious on steaks accompanied by a big bowl of salad.

Ingredients:
  • 2 cloves smoked garlic
  • 1 tbsp sun dried tomato purée
  • 1 tbsp black olive paste or tapenade
  • 2 tsp chopped fresh oregano

Note. No need for salt

Method:

Mix all these together to make a paste. Then spread over the scored surface of beef or lamb.

 

Rubs for Beef

Ingredients:
  • 1 tsp Paprika or sweet smoked paprika
  • 1 tbsp mustard powder
  • 2 tsp dried thyme or mixed herbs
  • ½ – 1 tsp salt
  • ½ tsp ground black pepper
Method:

Mix all ingredients together, Sprinkle a little of the seasoning over the meat then rub in well before cooking.

This is lovely sprinkled over potatoes that you are about to roast, if there’s any left over.

 

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