Oliver Rowe - Dry Rub
Serves: 4 Time to table: 0
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
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.
