notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>
> nb

Our version is olive oil, garlic and whatever fresh herbs come to hand,
macerated in a moral pestle and applied as a paste to the meat.
Usually, the herbs we use include sage, basil and thyme, but many others
work fine in this recipe.

Mark Lipton