Best Dry Tuscan Rosemary Rub Recipes

Tuscan Rosemary Dry Rub image

Provided by alijen

Categories European

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 6

1/4 cup dried rosemary or 1/4 cup fresh rosemary
2 tablespoons dried oregano
1 tablespoon dried sage
2 tablespoons dried garlic flakes
1/4 cup kosher salt or 1/4 cup sea salt
2 tablespoons cracked black pepper

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.

DRY TUSCAN ROSEMARY RUB image

Number Of Ingredients 8

Combine following ingredients
¼ cup finely chopped rosemary
2 T dried oregano
1T dried sage
2 T dried garlic flakes (or 1 T garlic powder)
¼ cup coarse salt (kosher or sea)
2 T cracked black pepper
2/3 t grated lemon zest

Steps:

Makes ¾ cup. Transfer the combined ingredients to a jar, cover and store in refrigerator away from heat and light. Will keep for several months This rub is terrific on chicken breasts, lamb chops and veal chops. At least 1 hour before grilling brush the meat with olive oil and sprinkle with the rub, patting it into the meat with your fingertips. Put it into the refrigerator until 30 minutes before cooking. If using on paillard of chicken breasts (one of our favorites) reduce the salt in the recipe by ½ or it will be too salty, don't overdo the rub and be sure not to overcook the chicken (takes less than 2 minutes per side. Sereve wedges of lemon with the meat - a little lemon juice squeezed on the cooked meat gives it a little zing.