Source: George Foreman's Knock-Out-The-Fat Cookbook

Spice and Herb Rub for Lamb
This blend is great on lamb.
Serves: makes about 4 tablespoons
Prep Time: 5 minutes
Cook Time: 0 minutes


1 tablespoon paprika
2 teaspoons ground black pepper, coarsely ground
2 teaspoons dried rosemary
1 teaspoon fennel seed, crushed with a mortar and pestle
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/4 teaspoon salt, optional

Mix all ingredients.