Lemon and Rosemary Salt

Lemon & Rosemary Salt

  • Author: Louise
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 kg 1x


A delicious way to create your own salt rub for roasts and add great flavour to your meals!


  • 1kg coarse salt
  • 1 lemon – juice and zest
  • 30g rosemary


  1. turn the oven onto 100 degrees celsius (or 200 fahrenheit).
  2. divide the salt between 2 baking trays and spread out evenly.
  3. rinse the rosemary and remove the leaves from the sprigs.
  4. chop the leaves coarsely and then sprinkle the leaves over the salt, making sure you distribute it evenly between the two trays.
  5. cut the lemon in half and squeeze the juice of the two halves over each tray (over the salt)
  6. grate the lemon zest and then divide between the two trays.
  7. place the trays in the oven for 1 hour to allow the rosemary, lemon zest and juice to dry out.
  8. once you’ve taken the trays out the oven, allow the salt to cool down. Once cooled, using a spatula, scrape the salts off the trays and into a blender. Blend for 10-15 seconds to create a finer salt, evenly distributed with flavour.
  9. divide the salt into your jars, seal and decorate with labels and tags.