Dolly's Lamb Rub Recipe

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 BBQ and grilling 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?

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This recipe is based on rosemary and garlic are classic seasonings for lamb and mutton because it enhances the flavor and brings out the best qualities of the meat.

Course. Sauces and Condiments.

Cuisine. American.

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

about 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.

Method

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 make a paste, add about half the water and stir. If it is too thick add more until you have a slurry that spreads thickly. To use it, coat the meat with the paste.

"Comfort is key for a barbecue."Ashley Madekwe

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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