Here is a delicious Italian herby salt mix, to rub over lamb one hour before cooking.
- 100g coarse salt
- 10g fresh rosemary
- 5g fresh sage
- 1 clove of garlic
Wash the rosemary and sage, and dry well with kitchen paper.
Peel the garlic clove.
Mix the rosemary, sage and garlic, and chop finely with a mezzaluna.
Pound the salt and herbs together with a pestle and mortar, crushing well until the salt grains are very fine. Rub into the lamb at least one hour before cooking.
The salt rub will keep for three months in an airtight jar.