Dry Spice Rub For Lamb Or Beef Food
BEEF AND LAMB DRY RUB
This is my favorite all purpose rub. Great on lamb, beef, and even salmon. Add some virgin olive oil and honey to make it into a wet rub (aka Bill's miracle mud).
Provided by Bïll Thompson
Time 10m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk ancho powder, chipotle powder, coriander, salt, black pepper, cumin, cinnamon, fennel, garlic, dill, mustard, and lime zest together in a small bowl.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.1 g, Fat 1 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 771.6 mg, Sugar 0.2 g
DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
SIMPLE DRY SPICE BARBECUE RUB
This is just a simple rub but it produces TONS of flavor! give it a try on beef, pork, chicken or fish, at your next BBQ, you will really like it! If you don't use all of it, store it tightly covered in the refrigerator, it will keep forever. For even more intense flavor marinate the meat overnight in the fridge in the rub!
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 1m
Yield 1 cup (approx.)
Number Of Ingredients 6
Steps:
- Mix all the ingredients together.
- Rub generously on meat.
- Marinate meat in the fridge if desired.
- Store any leftover rub tightly covered in the refrigerator.
Nutrition Facts : Calories 489.9, Fat 21.4, SaturatedFat 2.6, Sodium 7643.4, Carbohydrate 81.8, Fiber 31.1, Sugar 34.3, Protein 17.4
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