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Dolly's Lamb Rub and Paste

Dolly (July 5, 1996 to February 14, 2003) was the first cloned mammal. She was produced by Ian Wilmut, Keith Campbell and other scientists at the Roslin Institute near Edinburgh, Scotland. Wilmut said "Dolly is derived from a mammary gland cell and we couldn't think of a more impressive pair of glands than Dolly Parton's".

dolly's lamb rub and paste

Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Forget the mint jelly, please. Now if you want to chop up a bit of fresh mint, go for it. But remember lamb is very much like beef, a hearty red meat. You wouldn't put mint jelly on a roast beef would you?

Makes. Enough for a 6 pound shoulder or leg of lamb

Takes. About 10 minutes to prepare

Ingredients

2 tablespoon dried rosemary leaves, broken or crushed a bit by hand

1 tablespoon whole mustard seeds

1 tablespoon ground black pepper

1 tablespoon paprika

1 teaspoon ground bay leaves

10 cloves of garlic, peeled and pressed, or minced

6 tablespoons olive oil

About the bay leaves. These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.

Where's the salt? I have left the salt out of this recipe, not because I don't want you to use salt, salt is a great flavor amplifier and helps protein hang onto moisture, but because there may be times when you don't want it, for example, if the meat has been wet brined, dry brined, or injected. Nowadays, more and more meats are sold "enhanced" by the injection of a salt solution. If you have meat that is unsalted, add about the same amount you would apply at the table. How much is that? Shoot for about 1/2 teaspoon per pound of meat and apply it heavier on thick spots. When possible, I like to apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Dr. Greg Blonder has shown in my article on wet brining, that when the meat heats, the salt moves deeper and faster.

Method

Mix everything together in a bowl and let it rest at room temp for about an hour so the oil can extract the flavors from the herbs and spices. Then, if time permits, rub it into the meat and let it sit in the fridge for 3 to 12 hours.

This page was revised

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