Garlic Herb Rub Recipes

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GARLIC LOVER'S RUB



Garlic Lover's Rub image

In this wet rub, we let the aromatic champion take center stage--a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Mediterranean Recipes

Time 10m

Number Of Ingredients 6

8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
½ teaspoon freshly grated lemon zest

Steps:

  • Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 1.5 g, Fat 2.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 302.4 mg, Sugar 0.1 g

GARLIC AND HERB LAMB



Garlic and Herb Lamb image

A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.

Provided by DICIA

Categories     Meat and Poultry Recipes     Lamb

Time 2h5m

Yield 10

Number Of Ingredients 6

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 ½ teaspoons salt
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
  • Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg

FRESH HERB RUB



Fresh Herb Rub image

This rub is a combination of many different recipe. Not only you can use as a rub for meat but also it tastes wonderful on summer squash.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 10m

Yield about 1/3 cup.

Number Of Ingredients 8

2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1-1/2 teaspoons minced fresh rosemary
1-1/2 teaspoon minced fresh thyme
2 garlic cloves, minced
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Cayenne pepper to taste, optional

Steps:

  • In a small bowl, combine all ingredients. Rub over chicken, salmon steaks (about 1 tablespoon for each serving) or sprinkle over lightly oiled vegetables (such as summer squash, onions and sweet red peppers). Cover and refrigerate for 30 minutes. Grill or broil as desired.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GARLIC HERB BUTTER



Garlic Herb Butter image

Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

Provided by Kat2355

Categories     Low Protein

Time 5m

Yield 1 stick

Number Of Ingredients 6

4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano

Steps:

  • Beat all ingredients together with a fork until light and fluffy.
  • Place on plastic wrap and roll into a log.
  • Twist ends of plastic wrap to"seal" butter inches.
  • Store in freezer, and cut off discs of butter as needed.
  • You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
  • Try adding chives, rosemary, or tarragon.

ROSEMARY GARLIC RUB



Rosemary Garlic Rub image

This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.

Provided by Christopher Anderson

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 4

Number Of Ingredients 6

1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
⅓ cup olive oil

Steps:

  • In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

GARLIC HERB RUB



Garlic Herb Rub image

Suggested meats to use rub on: Fish, Chicken breast, Lean pork, Lean lamb, or Lean beef. Each serving is 3/4 teaspoon. I found this recipe in Diabetic Living. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 15m

Yield 32 serving(s)

Number Of Ingredients 10

1 tablespoon dried basil, crushed
1 tablespoon dried thyme, crushed
1 tablespoon dried marjoram, crushed
1 tablespoon finely shredded lemon peel or 1 tablespoon dried lemon peel
1 tablespoon garlic powder
2 teaspoons dried sage, crushed
2 teaspoons fennel seeds, crushed
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a small bowl, combine all ingredients. Rub 1 tablespoon herb mixture on 1 pound of meat and cook as desired.
  • To store: If using fresh lemon peel, store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month. If using dried lemon peel, store in anairtight container at room temperature up to 6 months.

Nutrition Facts : Calories 2.6, Fat 0.1, Sodium 73.1, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1

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