Oliver Rowe - Dry Rub

A mix of crushed aromatic spices can be made up and kept in the pantry for a quick dry rub or a thick paste to bring flavour to your barbecue

Prep Time: 0 mins

Cook Time:

Serves: 4 people

Ingredients

  • 1 garlic clove, peeled
  • 7.5ml/½tbsp of whole cumin seeds
  • 5ml/1tsp of whole coriander seeds
  • 2.5ml/½tsp of ground cinnamon
  • 2.5ml/½tsp sweet paprika
  • 2.5ml/½tsp smoked paprika
  • 1.25ml/¼tsp ground black pepper
  • (Add 15ml/1tbsp of oil for a thicker paste)

Method

Place all the ingredients in a mortar, crush with a pestle and use accordingly for grilled or barbecued meat.

Tips:

Add 7.5ml/½tbsp grated onion and a tablespoon of oil if you like to make more of a thick paste that will bring all lamb cuts alive when barbecuing. Credit:: Recipe supplied courtesy of Oliver Rowe.