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Tuscan Rosemary Dry Rub

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“Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.”
READY IN:
5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
  2. Stir in oregano, sage, garlic flakes, salt and pepper.
  3. Transfer to jar.
  4. Cover and store away from heat and light.
  5. Rub will keep several months.
  6. Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
  7. Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
  8. If desired, squeeze some lemon juice over the rub.
  9. Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

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