A rub can be wet or dry and is different from a marinade because it's applied directly to the meat surface. This wet rub of blackberry purée, mustard, garlic and herbs also has a little vinegar which will helps tenderise the meat while roasting.
Lamb with Rub
- 200g Driscoll's Victoria Blackberries
- 1 Dijon mustard
- 2 teaspoons balsamic vinegar
- 1 olive oil
- 30 cloves garlic, divided
- 1 chopped fresh rosemary leaves
- 2 teaspoons thyme leaves
- 1 salt
- 1/2 ground black pepper
- 1 bone-in leg of lamb, trimmed (approx 2.7kg)
Blackberry Herb Sauce
- Reserved blackberry puree
- 500 ml chicken stock
- 2 tablespoons cornflour
- 200g Driscoll's Victoria Blackberries