Lamb Rub
Description
This robust lamb rub combines earthy Moroccan spices with fresh herbs and aromatics to create a deeply flavorful coating for meat. The blend features coriander, toasted pine nuts, and finely grated onion and carrot, which add texture and subtle sweetness. When applied to lamb mince or chops, it delivers a complex, savory profile with hints of citrus and warmth. Perfect for kebabs, burgers, or roasted cuts, this rub enhances the natural richness of the lamb without overpowering it. Ideal for weeknight dinners or entertaining, it offers a quick way to elevate simple ingredients into a restaurant-quality meal. Store in an airtight container for best results.Ingredients
Directions
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Finely grate the onion and carrot, and coarsely grate the zucchini.
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In a large bowl, combine the grated vegetables with the chopped coriander, toasted pine nuts, and Moroccan seasoning.
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Add the lightly whisked egg and vegetable oil to the vegetable mixture and stir until well incorporated.
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Fold in the lamb mince, ensuring the rub is evenly distributed throughout the meat.
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Mix in the plain flour and cold butter to bind the mixture, adjusting consistency as needed.
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Form the mixture into desired shapes (such as patties or kebabs) and cook according to your preferred method.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 1144.4kcal
- % Daily Value *
- Total Fat 41.6g64%
- Saturated Fat 17.3g87%
- Cholesterol 78.0mg26%
- Sodium 471.5mg20%
- Total Carbohydrate 174.8g59%
- Dietary Fiber 31.2g125%
- Sugars 3.2g
- Protein 32.4g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe serves as both a rub and a mixture for lamb dishes. Adjust the amount of flour based on the moisture content of the vegetables.
For extra flavor, add 2 tablespoons of soft breadcrumbs and 1/2 cup of chopped sun-dried tomatoes.
Serve with Greek-style yoghurt and lemon wedges for a refreshing contrast to the rich lamb.
Toast pine nuts in a dry pan over medium heat until golden before adding to the mixture for enhanced nuttiness.
Store any unused rub mixture in an airtight container in the refrigerator for up to 2 days.
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