- 3-4 TBLS course-grained Dijon mustard
- 1/2 cup Italian seasoned bread crumbs
- 1/3 cup of chopped hazelnuts
- 1/4 cup of fresh parsley
- 1 TBLS fresh thyme
- 1/2 tsp pepper
Depending on the size of the lamb you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).