This flavored salt, courtesy of chef and cookbook author Donna Hay, is great on lamb. The salt Donna uses contains no artificial additives and is a result of the evaporation of seawater.
- Yield: Makes about 1/4 cup
Source: Martha Stewart Living, March 2001
- 1 tablespoon cumin
- 3 tablespoons Maldon salt
Place cumin and salt in a spice grinder. Pulse to combine.