This rub really works best on a whole roasting hen or a shank of lamb. It creates a lovely crust for the outside of the meat, and flavors the inside most satisfactorily. (Really, it’s a semi-dry rub, because of the blueberries…)

Created because I have an unholy obsession with lavender.


  • 1/8 cup VERY finely chopped lavender leaves and blossoms– no stems
  • 6 large sage leaves, finely chopped
  • 6 cloves garlic, minced (roughly 3 tbsp)
  • 4 tbsp fresh ground black pepper– coarse
  • 1 tbsp rough sea salt
  • 1/2 cup fresh blueberries, coarsely chopped
  • the juice of 1/2 lemon

Combine all ingredients. Rub thoroughly onto meat 15-30 minutes before you put it into the oven.