DRY TUSCAN ROSEMARY RUB

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.