Lemon and herb rub

Name: Lemon and herb rub
Yield: Makes approximately 3 tablespoons
Cuisine: British recipes
Ingredients: 2 tsp whole black peppercorns; 1 tbsp Maldon sea salt flakes; 2 tsp fresh rosemary leaves; 2 tsp fresh thyme leaves; finely grated zest of 2 lemons; 3 garlic cloves, crushed.

Easy
July 2007

Easy
July 2007

Makes approximately 3 tablespoons
Hands on time less than 10 mins

This lemon and herb rub recipe is zingy and aromatic, and adds a great depth of flavour to any chicken, pork, lamb or fish recipe.

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Ingredients

2 tsp whole black peppercorns
1 tbsp Maldon sea salt flakes
2 tsp fresh rosemary leaves
2 tsp fresh thyme leaves
finely grated zest of 2 lemons
3 garlic cloves, crushed.

2 tsp whole black peppercorns
1 tbsp Maldon sea salt flakes
2 tsp fresh rosemary leaves
2 tsp fresh thyme leaves
finely grated zest of 2 lemons
3 garlic cloves, crushed.

Method

In a pestle and mortar, pound the whole black peppercorns, until roughly crushed. Stir in the Maldon sea salt flakes, the chopped fresh rosemary leaves and thyme leaves, the lemon zest and garlic cloves.

Method

In a pestle and mortar, pound the whole black peppercorns, until roughly crushed. Stir in the Maldon sea salt flakes, the chopped fresh rosemary leaves and thyme leaves, the lemon zest and garlic cloves.

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