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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1/2 c SUGAR
1/2 c GARLIC SALT
2 T GARLIC POWDER
2 T MINT
1 t ROSEMARY

INSTRUCTIONS

(FOR 5-6 LB LEG OF LAMB)  COMBINE ALL INGREDIENTS INTO A SEALABLE
PLASTIC FREEZER BAG AND SEAL  THE BAG. SHAKE AND TOSS THE BAG UNTIL THE
RUB MIXTURE IS THOROUGHLY  MIXED. SPRINKLE OVER ENTIRE LEG OF LAMB.
BARBECUE (INDIRECT METHOD)  AT 220 DEGREES UNTIL AN INTERNAL
TEMPERATURE OF 165 DEGREES IS  REACHED IN THE THICKEST PART OF THE LEG.
YIELD: 1 CUP.  **NOTE: MINT AND ROSEMARY SHOULD BE PURCHASED AS LEAVES,
THEN  PULVARIZED JUST BEFORE YOU USE THEM.  Posted to bbq-digest by
LTag106981@aol.com on Jun 19, 1999, converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 551
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49232mg
Potassium: 256.3mg
Carbohydrates: 139.2g
Fiber: 26.6g
Sugar: 100.3g
Protein: 3.4g


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