Best 2 Jamie Olivers Rustic French Rub For Lamb Recipes

Embark on a culinary journey to Provence with Jamie Oliver's Rustic French Rub for Lamb, a tantalizing blend of aromatic herbs and zesty citrus flavors. This versatile rub elevates not only lamb but also chicken, vegetables, and fish to new heights of flavor.

With its distinct blend of thyme, rosemary, marjoram, and lavender, this rub captures the essence of the French countryside. A hint of lemon zest and crushed juniper berries adds a refreshing and subtly tart note that perfectly complements the savory herbs. Whether you're grilling, roasting, or pan-frying, this rub will transform your dishes into a symphony of flavors.

Discover the versatility of this rub through a collection of delectable recipes. Indulge in succulent Roast Lamb with Garlic and Rosemary, where the rub's aromatic symphony mingles with tender lamb, roasted garlic, and fragrant rosemary. For a lighter option, try the Grilled Chicken with Lemon and Herb Rub, where the rub's citrusy brightness enhances the chicken's natural flavors.

Vegetarians will delight in the Roasted Vegetables with French Rub, where vibrant vegetables like zucchini, peppers, and potatoes are coated in the rub's tantalizing blend, resulting in a colorful and flavorful side dish. And for a unique and refreshing twist, try the Rubbed Salmon with Lemon and Dill, where the rub's herbal notes harmonize with the delicate flavor of salmon, finished with a zesty lemon and dill sauce.

With Jamie Oliver's Rustic French Rub for Lamb, your culinary adventures will take you to the heart of Provence, where every dish is a celebration of fresh, vibrant flavors. Prepare to tantalize your taste buds and embark on a journey of culinary exploration with this remarkable rub.

Tips:

• Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but they will not be as flavorful.
• Toast the spices before using them. This will enhance their flavor and aroma.
• Rub the spice mixture all over the lamb, making sure to get into all the nooks and crannies.
• Let the lamb marinate for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the meat.
• Cook the lamb over a medium-high heat. This will help to sear the outside of the lamb and keep the inside juicy.
• Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
• Let the lamb rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat.

Conclusion: