>> notbob > wrote in
>> :
>>
>>> 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.
>>
>>
While not a 'rub' or even really what you are asking about there is a
very nice way to prepare a boned & butterflied leg of lamb called "a la
toscane"

Butter a roasting pan just large enough to hold the meat, then layer
sides & bottom of the pan with sliced peeled potatoes, overlapping as
for pommes anna, place the previously seasoned and browned meat (quickly
fried on top of the stove just to colour) on top of the potatoes and
cover with another layer of potatoes. Sprinkle with grated parmesan
cheese and melted butter and bake in a hot oven for about 10 minutes to
set the potatoes then lower the heat to cook till lamb is done.

There are earthenware dishes this can be done in and served in the dish
it was cooked in rather than demolding onto a serving platter.

If desired a bit of grated cheese may be incorporated along with salt
and pepper into the layered potatoes.

If demolded it can be quickly gratinated under the broiler, but this is
unnecessary if served from the dish it was cooked in.
---
JL