Herb Rub for Beef

Adapted from Fine Cooking, July 1998. Try this rub the next time you grill a DLM Natural Beef Roast.

1/2 cup lightly packed basil leaves
2 Tbsp cracked Tellicherry peppercorns
2 Tbsp fresh rosemary leaves
2 Tbsp lightly crushed mustard seeds
Grated zest of 1 lemon
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
4 garlic cloves
2 tsp kosher salt

Combine all the ingredients in a small food processor (or mortar and pestle), and process to a smooth paste. Press the dry rub onto the surface of the meat and inside a rolled and tied roast. (If preparing ahead of time, press the salt on the beef just before cooking.)Makes 1/2 cup

Per serving: 2 calories; 0g total fat; 0g saturated fat; 0mg cholesterol; 13mg sodium; 0g total carbohydrates; 0g protein;