ReginaSpices' Delicious Dry Rubs & Seasonings: Mediterranean Seasoning

Transport yourself to a

sunny island in the Mediterranean! A rich, savory seasoning that pairs

as well with lamb as it does with potato.

Price: $4.95

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    Item #: 00131
    Availability: In Stock
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    I created Mediterranean Seasoning as a dry rub for lamb. After cooking and experimenting with it I soon realized that using it and calling it a "lamb-rub" was far too limiting!
    The herb-spice blend brings out hidden depths of flavor for lamb, pork and all kinds of vegetables (like oven roasted potatoes and vegetable medley stew).





    ReginaSpices chooses the best quality ingredients available. Below please find a list of ingredients for Mediterranean Seasoning:


    Tellicherry Peppercorns
    Lemon Peel
    Cumin
    Rosemary
    Oregano
    California Garlic
    Marjoram
    Celtic Sea Salt
    Bay
    100% Pure Lemon Zest Oil
    ReginaSpice shares a commercial kitchen space with other entrepreneurs and while every precaution is made to ensure that cross contamination does not occur, please be advised that common allergens are processed on site. Including: peanut, dairy, soy, wheat, shellfish.
    Lamb and Lentil Stew with Mediterranean Seasoning

    • 1lb of Lamb meat, cut in chunks for stewing
    • 1 ½ lb Green Lentils, dried
    • 4 Carrots, coarsely chopped
    • 2 Onions, coarsely chopped
    • 1 Fennel Bulb, coarsely chopped
    • 3+ Garlic Cloves -- I used around 10 -- smashed and peeled
    • 2 ½ - 3 Tbl Mediterranean Seasoning (or your own mixture of herbs, garlic, etc.)
    • 1 Large Can whole peeled tomatoes, drained, with the tomatoes simply pulled into pieces with your hands.
    • Juice of ½ Lemon
    • Stock or water (4-6 cups)
    Stock: If you don’t want to make the stock, use water; add the lamb shank to the pot with the rest of the meat.
    • 1 Lamb Shank
    • Onion studded with cloves (3-4 cloves)
    • 2-3 Ribs of Celery
    • Fennel Fronds
    • Large Pinch Thyme
    • Small Pinch Marjoram
    • 2-3 Bay Leaves
    • ¼ tsp Tellicherry Peppercorns
    • 6 Cups water

    Make the stock: Sear lamb shank, add all other ingredients, and simmer for a couple of hours. Definitely simmer it until the meat falls off the bone. Strain, set aside.

    Wash and pick over the lentils, set aside.

    Using oil with a high burn point, lightly oil a heavy Dutch Oven. Heat it until it’s nearly smoking and sear the lamb (1-2 min. a side).

    Add chopped vegetables, garlic, and Mediterranean Seasonings. Mix well and let it cook for a minute or two until the spices become fragrant.

    Add lentils and mix well.

    Add stock.

    Add tomatoes.

    Bring to a simmer and let simmer gently until the lentils are cooked. (You may need to add some water).

    Add lemon juice. Add salt and pepper, if it needs it.
    Overall Customer Rating of 1 Reviews:
    Waterville

    Outstanding...

    Rating:
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    Did a rub with EVO and this spice blend yesterday on a small lamb roast. Lamb is a difficult cut of meat, I find, to get the perfect combination of a spice mix and still maintain the lamb flavor. This is exceptional. Will definately be trying more products from this company. Would love to see some recipes on this site to incorporate other blends and varieties o meat, fish and poultry.