Joseph Littleshoes wrote:
> >>
> 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.
> ---

Oh, man.... that sounds really good!
<slobber>