Dolly the Lamb (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". So naturally I have to name my lamb rub after her.
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 for the rub
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
To make a paste
6 tablespoons water
For the dry brine
1/2 teaspoon kosher salt per pound of meat
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.
1) Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking time, overnight is better. You want the salt to have a chance to soak in.
2) Mix the rub ingredients together in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away. To use it, coat the meat with the paste.