Dolly’s Lamb Rub

R osemary and garlic are the classic seasonings for lamb and mutton, with good reason. Forget the mint jelly. Lamb is very much like beef, a hearty red meat. You wouldn’t put mint jelly on roast beef, would you? Now, if you want to chop up a bit of fresh mint and toss it in the rub, go for it.

Dolly the lamb was the first cloned mammal, an amazing achievement, so I named my lamb rub after her because it makes your lamb taste amazing.

Makes about ⅓ cup, enough for a 6-pound leg of lamb or lamb shoulder

Takes about 10 minutes

• 2 tablespoons dried rosemary leaves, broken up or crushed a bit by hand
• 1 tablespoon whole mustard seeds
• 1 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1 teaspoon ground bay leaves
• 10 garlic cloves, minced or pressed

Mix everything together in a bowl. Since it contains fresh garlic, store in the refrigerator for up to 1 week.