Can lavender be part of a spice rub for meats?

Lavender can be a fantastic, aromatic addition to a spice rub for various meats, especially those that can handle and benefit from its unique floral and herbaceous notes. It's particularly common in Mediterranean-inspired rubs.

The key to success is, as always, to use culinary-grade Lavandula angustifolia and to use it sparingly.

Which Meats Pair Well with Lavender Rubs?

Lavender's flavor profile complements meats that are either rich and fatty (where it can cut through the richness) or those that are often paired with other strong herbs like rosemary and thyme.

1. Lamb: This is perhaps the most classic pairing. Lamb's robust flavor stands up beautifully to lavender's aromatic qualities, especially when combined with garlic and rosemary. Think of the traditional Herbes de Provence blend often used with lamb.

   • Ideal for: Lamb chops, leg of lamb, lamb shoulder.

2. Chicken: Especially roasted whole chicken or chicken pieces with skin, which allows the rub to adhere and the flavors to permeate.

   • Ideal for: Whole roasted chicken, chicken thighs, chicken breasts (though perhaps less direct rub and more as part of a marinade or pan sauce).

3. Pork: Leaner cuts of pork can also benefit from a lavender rub, particularly when paired with sweeter elements like honey or fruit.

   • Ideal for: Pork loin, pork tenderloin, pork chops.

4. Game Meats: Duck and certain game birds can also be excellent candidates due to their rich, earthy flavors.

   • Ideal for: Duck breast, roasted duck.

How to Create a Lavender Spice Rub:

Lavender works best in a rub when it's finely crushed or ground, ensuring its oils are released and it blends seamlessly with other spices.

General Formula for a Savory Lavender Rub:

• Base: Salt (kosher or sea salt) and black pepper are essential.

• Lavender: Finely crushed or ground culinary-grade dried lavender buds. Start with a small amount (e.g., ½ to 1 teaspoon per cup of rub mixture). You can always add more next time.

• Complementary Herbs:

  • Rosemary: A classic partner with lavender, especially for lamb and chicken.

  • Thyme: Another essential herb that blends well.

  • Oregano / Marjoram: Adds a Mediterranean earthy depth.

  • Herbes de Provence: If you have this blend, it likely already contains lavender, so you might just add a tiny extra pinch of pure lavender if desired.

• Aromatics:

  • Garlic Powder: A must for almost any savory rub.

  • Onion Powder: Adds another layer of savory depth.

  • Lemon Zest (dried or fresh): Brightens the rub and complements the floral lavender beautifully.

• Optional Enhancers:

  • Smoked Paprika: For a smoky depth.

  • Ground Coriander: Adds warmth and citrusy notes.

  • Fennel Seed (crushed): Especially good with pork.

  • Brown Sugar or Coconut Sugar (small amount): Helps with caramelization and balances the bitterness of some herbs, particularly good with pork or chicken skin.

Example Lavender Herb Rub for Lamb or Chicken:

• 2 tablespoons Kosher Salt

• 1 tablespoon Black Pepper, freshly ground

• 1 tablespoon Dried Rosemary, finely crushed

• 1 tablespoon Dried Thyme

• ½ - 1 teaspoon Culinary Dried Lavender Buds, finely crushed or ground

• 1 teaspoon Garlic Powder

• ½ teaspoon Onion Powder

• 1 teaspoon Dried Lemon Zest (optional)

Instructions for Making the Rub:

1. Combine all ingredients in a small bowl.

2. Use a mortar and pestle or a small spice grinder to finely grind the lavender and any other coarser dried herbs (like rosemary) into a fine powder. This helps release their aromatic oils and prevents gritty bits in your rub.

3. Mix everything thoroughly until well combined.

Applying the Rub:

1. Pat your meat completely dry with paper towels.

2. Generously coat the meat with the rub, pressing it firmly into the surface.

3. For best flavor, let the rubbed meat rest in the refrigerator for at least 30 minutes, or ideally several hours (up to overnight) before cooking.

Key Considerations:

• Culinary-Grade Only: I cannot emphasize this enough. Non-culinary lavender varieties contain higher amounts of camphor and will taste like soap or medicine.

• Use Moderation: Lavender is powerful. Start with less than you think you need. You want an aromatic hint, not an overpowering floral taste.

• Grinding: Finely grinding or crushing the lavender is important for even flavor distribution and a pleasant texture in the rub.

• Pairing: Consider the other ingredients in your dish. Lavender pairs well with lemon, honey, garlic, rosemary, and thyme.

By carefully balancing the flavors, lavender can add a sophisticated and memorable dimension to your meat dishes.

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com