Herb Rub for Lamb
Marvelous flavors to complement lamb.
2 tablespoons chopped fresh rosemary or
2 teaspoons dried rosemary, crumbled
Finely grated peel of 1 lemon (about 1-1/2 teaspoons)
1 teaspoon salt [orginally 2 teaspoons]
1 teaspoon freshly ground black pepper
1/2 teaspoon dried leaf thyme, crumbled
1/4 teaspoon ground allspice
2 large garlic cloves, finely chopped
In a small bowl, combine rosemary, lemon peel, salt, pepper, thyme,
allspice and garlic. To use, rub herb mixture over surface of lamb; cover
and refrigerate at least 2 hours or up to 12 hours, then grill. Makes
about 1/4 cup or enough dry rub for 3 to 4 pounds of lamb.
From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables,
Fruits, Breads & Desserts-Indoors or Out!
by John Phillip Carroll and Charlotte Walker