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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.