Herb rub for lamb or beef
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flat-leaf or basil leaves; lightly packed |
| 2 | tablespoons | Fresh rosemary leaves |
| 1 | Lemon; zest only | |
| 4 | Cloves garlic | |
| 2 | tablespoons | Black peppercorns; cracked or crushed |
| 2 | tablespoons | Mustard seeds; lightly crushed |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Salt |
Directions
Combine all the ingredients in a small food processor (or mortar and pestle) and process to a smooth paste. If you're rolling and tying a boneless leg of lamb yourself, spread some of the rub on the inside of the meat before you tie it.
Contributor: Fine Cooking