Ingredients
1/4 cup kosher salt
4 & 1/2 teaspoons minced fresh rosemary
1 tablespoon freshly grated lemon zest
Preparation
Pulse together the salt, rosemary and lemon zest in a spice grinder or mash them in a mortar and pestle.
Makes 1/2 cup.
The mixture can be stored in a tightly sealed jar for up to 2 weeks.
