Sometimes meat isn’t just meat: it’s a memorable morsel…a culinary trip to heaven. And so it was when we ordered a boneless leg of lamb from Pure Bred Lamb. When this ready-to-cook delicacy arrived, we doubled the recipe and rubbed it down thoroughly with our Santa Maria-style dry rub.

After its thorough massage, we roasted it in a 350-degree oven for 30 minutes, and then transferred it to a medium-hot grill for 15 minutes.

After a little rest, we carved it and served it up with Kate Romane’s Veggie Friendly Caesar Salad.

Visit Pure Bred Lamb for more information.

Santa Maria-Style Dry Rub

1 tbsp. salt

1 tbsp. black pepper

1 tbsp. smoked paprika

1 tbsp. harissa

1 tbsp. fresh thyme, minced

2 tsp.   fresh garlic, minced 

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