This black peppercorn, rosemary, thyme, lemon and garlic rub is ideal for chicken, lamb, pork and fish.
Makes about 5 tbsp
less than 10 minutes
In a pestle and mortar, pound 2 tsp whole black peppercorns, until roughly crushed. Stir in 1 tbsp Maldon sea salt flakes, 2 tsp each chopped fresh rosemary leaves and thyme leaves, the finely grated zest of 2 lemons and 3 garlic cloves, crushed.
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