Make sure the meat is patted dry before applying the rub. This rub is great to flavor roasted potatoes as well. Toss 2 or 3 tablespoons of it with cut-up potatoes in a roasting pan, and roast as usual.

Ingredients

　　2 tablespoons finely ground black pepper

　　2 tablespoons kosher salt

　　6 tablespoons fresh rosemary needles

　　8 garlic cloves, diced

　　1/2 cup extra-virgin olive oil

　　Combine all the ingredients in a blender, and pulse into a coarse paste. Rub the meat with the paste, let sit for 1 hour, then grill or roast—whichever you prefer.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.