Limnos Lamb Rub
This is our rendition of a 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.
Coarse sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint and marjoram.
Baste with red wine and its own natural juices to a temperature of 160-165 degrees. Don’t limit yourself to just lamb. 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.