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Source: George Foreman's Knock-Out-The-Fat Cookbook

Garlic-Herb Rub
This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
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Serves: makes about 2 tablespoons
Prep Time: 5 minutes
Cook Time: 0 minutes
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1 tablespoon extra virgin olive oil
1 teaspoon garlic, finely minced
1 teaspoon sage, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cayenne pepper




Mix all the ingredients together in a small bowl. Use 1/2 teaspoon of the rub for each side of the meat and rub the mixture into the meat. Let the meat marinate for 30 minutes to an hour at room temperature before grilling.




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Spice and Herb Rub for Lamb
Source: George Foreman's Knock-Out-The-Fat Cookbook
Rating:
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This blend is great on lamb.
View the full recipe


Ginger-Soy Marinade
Source: George Foreman's Knock-Out-The-Fat Cookbook
Rating:
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Spicy and with Asian influence, this marinade goes well with beef or chicken.
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