Prep 5 mins
Cook 0 mins
My Mom clipped this recipe out of the local newspaper. A multi-purpose herb/spice rub for meats-chicken, lamb, even fish; vegetables such as corn on the cob, baked potato, etc. Use your imagination but use sparingly! Update: This is wonderful on simple roasted whole chicken!
- 2 tablespoons black peppercorns (or 1 tablespoon white and 1 tablespoon black)
- 3 tablespoons salt-free garlic powder
- 2 tablespoons salt
- 1 1⁄2 tablespoons dried lavender
- Place all ingredients in mini-chopper or clean, dry coffee mill and blend to powder form.
- Keep covered and stored in cool, dry location.
- Yield: approximately 1/2 cup.
Delicious and oh so good on roasted chicken quarters with some olive oil
After seeing French Tart's wonderful pictures I just had to try this and so glad I did. I used on a baked chicken and added lemon juice and a little olive oil and it turned out wonderful. Thanks for posting a wonderful recipe that I'm sure I'll find many uses for in the future.
This is sublime stuff............and very nice on a plump chicken breast, as used today on the BBQ! You do NOT need a lot - the flavour is very pronounced - and yet subtle at the same time. I ground mine up with a pestle and mortar, as I wanted a coarse finish - superb spicy flavours with the scented flavour of lavender coming through at the end.......this would make a FABULOUS gift for an avid foodie - I think I'll gift myself with this first batch, as I love it so much! Made for Photos Forum May Flowers topic......I WILL be making this again CG! Merci. FT:-)