Niçoise Rub for Lamb and Steaks

Name: Niçoise Rub for Lamb and Steaks
Yield: Makes About 1 Cup
Cuisine: France
Ingredients: 3 tablespoons dried garlic flakes; 2 tablespoons Coarse salt (kosher or sea); 3 tablespoons cracked coriander seeds, or 2 tablespoons ground coriander; 2 tablespoons cracked black peppercorns; 2 tablespoons hot red pepper flakes; ½ cup dried parsley

France

Preparation info

Makes About
1 Cup

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The rue Pairolière, located in the Old Quarter of Nice, is a narrow, winding street lined with bakeries, olive shops, and spice vendors. This rub, a specialty of the store called Maison d’Olive, caught my eye—and nose—as a colorful and fragrant embellishment for grilled meats.

Ingredients

½ cup dried parsley
3 tablespoons dried garlic flakes
3 table

Europe
France
Spicy
Gluten-free
Mediterranean

Method

Combine the dried parsley, garlic flakes, coriander seeds, salt, peppercorns, and red pepper flakes in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.