A spice rub is a simple mixture of salt, herbs and spices. It is normally used to marinate meat or fish before cooking – it's a good idea to do this well in advance to impart the flavour fully. Once the food has been marinated, it is normally cooked using a ‘dry’ cooking method such as grilling or barbecuing.
There are many combinations of spices that work well with different meat and fish. Here is Geoffrey Smeddle’s spice rub for pot-roast lamb with chorizo and pearl barley.
Ingredients
- 4 tsp black peppercorns
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp paprika
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- 1 lemon, zested
- 1 tsp sea salt
1
Place all the herbs, spices, salt and zest in a pestle and mortar and grind until well-crushed and incorporated
2
Use your hands to coat the meat or fish in the rub
3
Transfer to a plate and cover in cling film
4
Set aside in the fridge to marinate for a minimum of 1 hour or longer for a stronger flavour
Variations
Experiment with different combinations of spices and seasonings to create your own spice rubs.
Add olive oil to create a wetter marinade that sticks to the meat or fish more easily.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
