Recipe created for G.A.P. by Simone Cormier

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PERFECT FOR: lamb, salmon

YIELD: heaping 1/2 cup

2 1/2 Tbsp. fine sea salt
1 Tbsp. plus 1/2 tsp. medium black pepper
1 Tbsp. plus 1 tsp. ground fenugreek seed
2 1/2 tsp. ground cardamom seed
2 Tbsp. plus 2 1/2 tsp. granulated garlic
2 Tbsp. plus 1/4 tsp. dry dill weed
1 Tbsp. plus 2 tsp. crushed dried mint
1 Tbsp. ground cumin seed

Mix all ingredients to thoroughly combine. Store any remaining rub in a sealed container away from heat, light, and humidity.

Apply liberally to lamb or salmon, a little more than 1 Tbsp. per pound.