Several years ago, I purchased a Mediterranean Lamb Spice Blend from my favorite spice store: The Spice House. Since they have closed their doors at the nearest location, I’ve had to conjure up my own recreation of this blend. I’m not in the mood to drive over an hour when I have basically everything in my pantry already.
I’ve made a few adjustments, chiefly because I’m not going to dry my own lemon peel, but what you see here is a blend of rosemary, thyme, dill, marjoram, and fennel. I love it on lamb, chicken, or pork. It’s great on roasted asparagus as well, especially with a little feta cheese and thinly sliced red onion.
Feel free to double the recipe if you’d like to have more on hand. I have such a ridiculously large spice and herb collection that most of my stash gets old before I run out of anything.
A flavorful seasoning blend for chicken, lamb, pork, or vegetables.
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp roasted garlic powder
- 1 tsp salt
- 1 tsp fennel seeds
- 1/2 tsp dried dill weed
- 1/2 tsp dried marjoram
- Combine all ingredients in a mortar and grind by hand with a pestle, or conversely, use a spice grinder.
- Store in an airtight container for up to one month.