Oliver Rowe - Dry Rub

Serves: 4 Cook Time:

A mix of crushed aromatic spices can be made up and kept in the pantry for a quick dry rub or a thick paste to bring flavour to your barbecue

Ingredients

1 garlic clove, peeled
7.5ml/½tbsp of whole cumin seeds
5ml/1tsp of whole coriander seeds
2.5ml/½tsp of ground cinnamon
2.5ml/½tsp sweet paprika
2.5ml/½tsp smoked paprika
1.25ml/¼tsp ground black pepper
(Add 15ml/1tbsp of oil for a thicker paste)

Method

Place all the ingredients in a mortar, crush with a pestle and use accordingly for grilled or barbecued meat.

Notes

Add 7.5ml/½tbsp grated onion and a tablespoon of oil if you like to make more of a thick paste that will bring all lamb cuts alive when barbecuing. Credit:: Recipe supplied courtesy of Oliver Rowe.