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Herb Rub for Lamb or Beef

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CATEGORY CUISINE TAG YIELD
Grains Condiments 1 /2 cup

INGREDIENTS

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

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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