Garlic and Rosemary Rub

Garlic and Rosemary Rub


82 people made this

Quick and easy to make this rub can be used on a wide range of meats and vegetables including lamb, chicken and pork as well as potatoes, zucchini and mushrooms.

Christopher Anderson

Serves: 4 

  • 1 tablespoon ground black pepper
  • 1 tablespoon sea salt
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon dried rosemary
  • 8 cloves garlic, diced
  • 5 tablespoons olive oil

Preparation:5min  ›  Ready in:5min 

  1. 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 barbecuing or roasting.

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Reviews (5)


Although I have used this website for quite some time to obtain recipes, this is my first review. I used my own fresh grown rosemary, added a little bit of fresh grown greek oregeno & lemon juice (as one other reviewer suggested) & used it on bone-in chicken breasts and grilled. Not only were these moist but also had a fantastic flavour. If grilled correctly, I can't imagine anyone not being completely 100% satisfied with the results! - 29 Sep 2008


This was great however I thought it was a little too strong. - 29 Sep 2008


Fantastic! I've tried it on chicken breasts and potatos, but use less salt when cooking it with chicken. Also works well if you add fresh lemon juice. I leave out the dried rosemary and just use fresh...this one is a keeper, thanks! - 29 Sep 2008

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