For leg of lamb, rinse lamb and generously rub with seasoning. Make small slits in the lamb with a paring knife and insert peeled garlic cloves, then baste with red wine and roast until done. Also great on pan-fried lamb chops or a crown roast.
Besides lamb, this is a wonderful blend for pork tenderloin, roasted potatoes, or any kind of roast poultry. Add to olive oil for dipping bread or mix with oil and vinegar for a quick vinaigrette.
Hand mixed from: rosemary, salt, sage, lemon, dill weed, fennel, garlic, marjoram. Sodium content: 183.51 mg per teaspoon; 9.32% sodium