Make sure the meat is patted dry before applying the rub. This rub is great to flavor roasted potatoes as well. Toss 2 or 3 tablespoons of it with cut-up potatoes in a roasting pan, and roast as usual.
Recipe information
Yield
makes enough rub for approximately 3 to 4 pounds of meat
Ingredients
2 tablespoons finely ground black pepper
2 tablespoons kosher salt
6 tablespoons fresh rosemary needles
8 garlic cloves, diced
1/2 cup extra-virgin olive oil
Preparation
Combine all the ingredients in a blender, and pulse into a coarse paste. Rub the meat with the paste, let sit for 1 hour, then grill or roast—whichever you prefer.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
