Title: Herb Rub for Lamb or Beef
Categories: Condiments
Yield: 1 /2 cup

1/2 c Flat-leaf or basil leaves;
-lightly packed
2 tb Fresh rosemary leaves
1 Lemon; zest only
4 Cloves garlic
2 tb Black peppercorns; cracked
-or crushed
2 tb Mustard seeds; lightly
-crushed
2 tb Olive oil
2 ts Salt

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

Posted to MM-Recipes Digest by Jack Elvis on May
27, 1998