Moist Rosemary Rub For Chicken Steak Or Lamb Recipes

TUSCAN ROSEMARY DRY RUB

Steps:

• Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
• Stir in oregano, sage, garlic flakes, salt and pepper.
• Transfer to jar.
• Cover and store away from heat and light.
• Rub will keep several months.
• Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
• Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
• If desired, squeeze some lemon juice over the rub.
• Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

ROSEMARY MUSTARD LAMB RUB

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.

LEMON-ROSEMARY MARINADE FOR LAMB

Steps:

• Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
• If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
• Makes enough for 2 pounds of lamb.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

MOIST ROSEMARY RUB FOR CHICKEN, STEAK, OR LAMB

Steps:

• Combine all the ingredients in a blender, and pulse into a coarse paste. Rub the meat with the paste, let sit for 1 hour, then grill or roast-whichever you prefer.