#herb rub

Easter is coming up, and Dad will still be with us to celebrate, so we’ll have a proper roast. At Christmas, it was only Jules and I, se we had , because, If I’ve yet to roast a goose one of these Christmases (I’ve been dreaming of that!); it seems a bit excessive for two -especially since we were travelling to Laos the day after Boxing Day! But it will be the three of us Sunday, and we’ll have roasted lamb! Now, making this Herb and Garlic Rub a couple of days before allows the flavours to develop harmoniously, and the flesh will taste all the better for it!

Ingredients (makes about 1/3 cup):

2 large garlic cloves

1 teaspoon coarse sea salt

1 1/2 teaspoon dry rosemary

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon freshly cracked black pepper

3 tablespoon olive oil

Peel garlic cloves and place them in a mortar, and reduce to a paste with the pestle. Add coarse sea salt, and grind into the garlic paste. Then, add dry rosemary, oregano and basil and cracked black pepper, and grind into the garlic paste as well, gradually adding olive oil until well-blended.

Use herb rub on beef roasts or steaks for grilling; tri-tip is best.

Ingredients:

1/4 cup kosher salt

2 tsp. garlic powder

2 tsp. celery salt

1 tsp. fresh cracked black pepper

1 tsp. onion powder

1 tsp. smoked paprika

1 tsp. dill

1 tsp. sage

1 tsp. rosemary

Preparation:

Combine ingredients and store.

Coat surface of meat with 1-2 Tbsp. depending on amount.  Grill to desired doneness.