Saturday, March 27, 2010

A Little Rub For Your Grub

I'm so excited to share a great new find with you - Nantucket Off-Shore Seasonings, a high quality line of all natural spice rubs. So versatile and easy to use, these spices can be sprinkled on roasted vegetables or potatoes, tossed in soups or stews, used for grilling, baking and creating flavorful marinades. These rubs are crafted from the finest, all natural herbs in the world, free of salt and sugar and come in cute little stay fresh tins. Available in eleven different varieties, I am particularly fond of the Mt. Olympus Rub, which is, according to the package description, "a savory Aegean blend of flowering herbs, garlic and lemon". I find it ideal for roast chicken or lamb and I'm thinking that I will be using this on Easter Sunday when I cook up a delicious boneless lamb roast. Here's the recipe I'll be making this weekend - be sure to check out for their recipe of the month and a store locator.
Lamb Roast
1 2 1/2 - 3 pound boneless lamb roast
4 cloves of garlic, halved
2 T olive oil
3-4 T Mt. Olympus Rub
1 T Dijon mustard
Preheat oven to 425 degrees. Using a small paring knife, make 8 small slits in the lamb and insert a half a glove of garlic into each slit. Combine all the above ingredients to form a paste(adjusting quantities as necessary) and using your hands or a small spatula, rub the mixture all over the lamb. Place the lamb on a rack in a roasting pan and bake at 425 for 20-25 minutes. Lower heat to 375 degrees and roast 1 1/4- 1 1/2 hours more, basting several times. After 1 hour check for doneness with a meat thermometer, bringing the temperature to 130 degrees for rare and 140 degrees for medium. Let roast sit a few minutes before carving and enjoy. Serve with sweet potatoes and roasted vegetables.

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