A Fennel Rub from Dublin (Great with Lamb & Sword/Monk Fish)


 

Alan J Dublin

New member
Wanted to share another great rub I got from a fab restaurant in Edinburgh, Scotland. I have found that most Chef's will be delighted to do a contra for any nice recipes.

This is a great crowd pleaser I have used on Lamb especially.....

Fennel Rub

Makes 700g

400g Maldon sea salt
280g soft light brown sugar
50g toasted fennel seeds
50g garlic cloves
20g rosemary leaves
50g ground black pepper
50g sage leaves

- Blitz all ingredients in a blender, then spread on a clean tray to dry
- Blitz again, then store in an airtight container
 

 

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