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Ahhh Rosemary… a heavenly spice that we see planted around Charleston, SC as shrubs in some cases… it grows easily and is tasty in many ways. Today, I’m going to share a dry marinade (rub) that I got out of Williams-Sonoma GRILLING cookbook about ten years ago. It’s one we’ve made many times and it’s a keeper!

DRY MARINADE FOR LAMB, BEEF and CHICKEN:

Rub the meat lightly with oil before coating with the marinade. Made with fresh herbs these marinades keep (tightly covered) up to 3 days in the refigerator. If made with dried herbs, they’ll keep several weeks, in an airtight container in the cupboard.

2 tablespoons chopped FRESH rosemary OR 2 teaspoons  DRIED rosemary

2 large cloves garlic, minced

1 1/2 teaspoons salt

1 teaspoon freshly ground pepper

finely grated zest of one lemon or lime

 

Mix ingredients together in a small bowl, after you lightly oil the meat pat on the dry rub. Grill to perfection. Your eyes will bug out of your head. It truly will be that good!

 

Catch you back here tomorrow!