Dolly's Lamb Rub And Paste

Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Enough for a 6 pound shoulder or leg of lamb.

2 tablespoon dried rosemary leaves, broken or crushed a bit by hand
1 tablespoon whole mustard seeds
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon ground bay leaves
10 cloves of garlic, peeled and pressed, or minced
6 tablespoons olive oil

About the bay leaves: These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.

Mix everything together in a bowl and let it rest at room temp for about an hour so the oil can extract the flavors from the herbs and spices. Then, if time permits, rub it into the meat and let it sit in the fridge for 3 to 12 hours.

From: AmazingRibs.com: The Science of BBQ & Grilling