To make the herb rub, combine the following in a food processor and blend until evenly combined:
3 Tbsp minced garlic
1/4 cup loosely packed rosemary leaves
1/4 cup loosely packed thyme leaves
6 fresh or 12 dried bay leaves, crushed
Peel of 1 lemon, removed in strips and finely minced
2 tsp fennel pollen
1/2 tsp red chile flakes
1 whole nutmeg, finely grated on a microplane
With the blender running, stream in to make a paste:
1/2 cup EVOO
Scrape the paste into a small bowl and set aside.
This rub works especially well on pork shoulder or lamb.
Recipe adapted from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy.