Mediterranean Wet Rub For Pork Lamb Or Chicken Recipes

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ROSEMARY MUSTARD LAMB RUB



Rosemary Mustard Lamb Rub image

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.

Provided by Abby Girl

Categories     Chicken

Time 10m

Yield 1/3 cup

Number Of Ingredients 7

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

Steps:

  • Coarsely grind the mustard seed in a blender.
  • Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
  • Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
  • 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.

Nutrition Facts : Calories 283.8, Fat 10.4, SaturatedFat 1.9, Sodium 20952.7, Carbohydrate 47.6, Fiber 14.6, Sugar 21.7, Protein 8.2

CREAMY MEDITERRANEAN SAUCE FOR PORK, CHICKEN, OR LAMB



Creamy Mediterranean Sauce for Pork, Chicken, or Lamb image

This is so easy and absolutely delicious and it is wonderful served over pork, chicken or lamb. It is a great way to clean out your pantry. It is a simple a very hearty sauce. A mix of tomatoes, olives, capers, onions, artichokes and mushrooms with a hint of cream make this a rich creamy sauce. For the main course ... try marinating the pork, chicken or lamb in just a 'bottled Greek salad dressing' all day, then prepare by either pan searing, broiling, baking or grilling; and then serve over a bed or orzo or rice and top with this sauce. Makes a wonderful dinner.

Provided by SarasotaCook

Categories     Sauces

Time 20m

Yield 4-8 cups, 4-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can diced tomatoes, not drained
1 (4 1/2 ounce) can sliced mushrooms
1 (4 1/2 ounce) can artichoke hearts, diced
1 (4 1/2 ounce) can black olives, cut in half
1 tablespoon capers (more or less to taste)
1 medium onion, cut in half and thin sliced
1/3 cup white wine
1/2 cup heavy cream
salt (go light because the olives and capers are salty)
pepper
olive oil, to saute

Steps:

  • Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
  • Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
  • Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
  • Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)



Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

FRESH TUSCAN ROSEMARY WET RUB



Fresh Tuscan Rosemary Wet Rub image

Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition

Provided by Busters friend

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1/4 cup fresh rosemary leaf
1/4 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
4 fresh sage leaves
2 minced garlic cloves
2 tablespoons salt (kosher or coarse sea)
2 tablespoons freshly cracked pepper
1/2 cup extra virgin olive oil

Steps:

  • Use a knife to finely chop the herbs.
  • Place in a food processor along with the garlic, salt and pepper.
  • With the processor motor running, drizzle in the oil and process until smooth.

Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8

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