Dry Rub for Lamb

Dry Rub for Lamb
Makes about 1/4 cup or enough dry rub for 3-4 lbs. of lamb.

2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary, crumbled
Finely grated peel of 1 lemon (about 1 1/2 tsp.)
2 tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. dried thyme leaf, crumbed
1/4 tsp. ground allspice
2 large garlic cloves, finely chopped

In a small bowl, combine lemon peel, salt, pepper, thyme, allspice and
garlic. To use, rub evenly over surface of lamb; cover and refrigerate at
least 2 hrs. or up to 12 hrs., then grill.