Rosemary Mustard Lamb Rub

This is a wonderful dry rub used for any cuts of lamb. Sprinkle the lamb and let marinate for up to 24 hours. I have included a variation for a wet rub. This rub is also excellent for chicken and pork.

• Ready In: 10 mins
• Yields: 1/3 cup

Ingredients

• 1 1⁄2 teaspoons whole mustard seeds
• 2  tablespoons dried rosemary
• 1 1⁄2 tablespoons garlic flakes, dried
• 1  tablespoon coarse salt (kosher or sea salt)
• 1 1⁄2 teaspoons black pepper, freshly ground
• 1 1⁄2 teaspoons brown sugar
• 1  teaspoon mustard powder

Directions

1. Coarsely grind the mustard seed in a blender.
2. Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
3. Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
4. Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.