Dry Spice Rub for Lamb or Beef Wednesday, July 4, 2007


1 tsp paprika
1 1/2 tsp dried thyme
1 1/2 tsp dried basil
3/4 tsp cumin
2 TBSP curry powder (optional)
1 tsp salt
1/2 tsp ground black pepper


Mix together the paprika, thyme, basil, cumin, salt, pepper, and curry powder, if desired, in a small bowl. When ready to use, evenly rub a light coating onto lamb or beef and rub into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking. This will work for a steak, either a beef or lamb roast, or lamb chops. Used sparingly, it will even work for hamburgers. With hamburgers, do not mix it in, just rub it on the outside.

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