| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
SUGAR |
| 1/2 |
c |
GARLIC SALT |
| 2 |
tb |
GARLIC POWDER |
| 2 |
tb |
MINT |
| 1 |
ts |
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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