| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
1 |
/2 cup |
INGREDIENTS
| 1/2 |
c |
Flat-leaf or basil leaves |
|
|
lightly packed |
| 2 |
T |
Fresh rosemary leaves |
| 1 |
|
Lemon, zest only |
| 4 |
|
Cloves garlic |
| 2 |
T |
Black peppercorns, cracked |
|
|
or crushed |
| 2 |
T |
Mustard seeds, lightly |
|
|
crushed |
| 2 |
T |
Olive oil |
| 2 |
t |
Salt |
INSTRUCTIONS
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 <jackelvis@moonlink.net> on May 27,
1998
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