This is our rendition of a lamb rub spice blend used in Greece and throughout the Mediterranean for roasting lamb and poultry. Rub a leg of lamb with olive oil, coat it with Limnos Lamb Rub, and roast or grill it. Baste with red wine and its own natural juices to a temperature of 160-165 degrees.
This salted rub is aromatic, citrusy, licoricey, and herby with peppery notes.
To season lamb, rub with olive oil then coat with spice. Try on venison, goose, and duck.
Though this was crafted for lamb, you can also try the same recipe with a good cut of venison or rub the inner cavity and outer skin of a goose or duck with olive oil, Limnos, and fresh garlic. This blend stands up wonderfully to strong-flavored or gamey meats.
MSG-Free
Vegan
Nut-Free
Dairy-Free
Gluten-Free
Corn-Free
Sweetener-Free
Sugar-Free
Vegetarian
Vegan
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