Twin Palms Lamb Rub |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 tablespoon paprika | 1/2 tablespoon ground Mexican oregano | 1/2 tablespoon garlic powder |
| 1/2 tablespoon 5-spice powder | 1/4 tablespoon ground ginger powder | 1 tablespoon fennel seed, measured then ground |
| 1 tablespoon ground coriander | 1/3 tablespoon red chile flakes, measured then ground | 1/4 tablespoon ground cumin |
| 1/4 tablespoon allspice | 1/3 tablespoon kosher salt, measured then ground | 1/4 tablespoon sugar, measured then ground |
| 1 | Combine all the ingredients and rub generously all over rack of lamb or leg of lambs. Let marinate in refrigerator for up to 48 hours, preferably. No other added salt is necessary. Rub can be kept up to one year in the freezer and works great with other cuts of meat. |