Dry Rub for Leg of Lamb or Whole Chicken Recipe

Name: Dry Rub for Leg of Lamb or Whole Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp ground peppercorn medley; 1/4 tsp ground coriander; 1/2 tbsp sea salt; 1/2 tsp fennel seeds, chopped; 1/2 tbsp lemon thyme; 1 tbsp oregano, preferably turkish oregano; 1/2 tsp marjoram; 1/2 tbsp basil; 2 tbsp rosemary, chopped; 1/2 tsp lavender, found in organic markets and health food stores

Servings: persons

1/4 tsp ground peppercorn medley
1/4 tsp ground coriander
1/2 tbsp sea salt
1/2 tsp fennel seeds, chopped
1/2 tbsp lemon thyme
1 tbsp oregano, preferably turkish oregano
1/2 tsp marjoram
1/2 tbsp basil
2 tbsp rosemary, chopped
1/2 tsp lavender, found in organic markets and health food stores

1
These are all dried herbs.
2
Mix together and store in air tight jar for up to 6 months.
3
Use over indirect heating for grills.
4
I like to take 1 tablespoon worth and mix with enough olive oil to create a paste.
5
Then rub onto meats.
6
I know I say dry rub, so it's up to you!
7
Try both methods.
8
Let this mixture sit on meat as long as possible to set in flavors before cooking.
9
Recipe by taylor68too

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 tsp ground peppercorn medley, 1/4 tsp ground coriander, 1/2 tbsp sea salt, 1/2 tsp fennel seeds, chopped, and more.

Yes, Dry Rub for Leg of Lamb or Whole Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Rub for Leg of Lamb or Whole Chicken

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