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ChefSteps

About 3/4 of a pint—enough for a big leg of lamb

<p>Fragrant fenugreek and fennel seeds team up with fresh herbs for a vibrant rub that’ll remind you of your favorite shawarma joint. Using high-quality spices will make a difference here—we love our neighbors, <a href="https://www.worldspice.com/">World Spice Merchants</a>, for their amazing selection. Fresh herbs take the rub up a notch—the rosemary in particular gets smoky and delicious when it hits the grill. We use this rub on our <a href="/activities/greek-lamb-kebabs">lamb kebabs</a>, but it’d be great with a whole <a href="/activities/mastering-leg-of-lamb-a-stress-free-technique-for-a-stunning-feast">leg of lamb</a> or just about any braised red meat. (Bison, anyone?)</p>