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

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