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For lamb I like to use a combination of olive oil, basil, tarragon and rosemary.
1/4 cup olive oil
1 tablespoon basil
1 teaspoon tarragon
1 teaspoon rosemary, crushed
Pinch of salt
1/2 teaspoon fresh ground black pepper, coarse

Mix the oil and spices together and rub on the lamb.
Bake or grill (rotisserie) until rare/medium
Baste as needed.

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For beef roasts or steak:
1/4 cup soy sauce
1 tablespoon basil (yes, I like basil a lot)
few drops of your favorite hot sauce

Baste while baking the roast or grilling the steak.
You can also marinate the steak in the sauce.

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For chicken:
2 tablespoons honey
1 teaspoon thyme
1/2 teaspoon sage, rosemary and parsley
pinch of salt
1 teaspoon cider vinegar

Mix together and rub on chicken inside and out.
Baste as needed during baking.

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For fish (salmon):
2 tablespoons lemon or lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Mix together and pour over salmon before baking.
I like to lay strips of a mild chili pepper on top during baking as well. After baking the skins can be removed and the meat of the pepper mashed then mixed with the juices from baking. Pour over the fish before serving. It's quite pretty if you use a bright green pepper such as an Anaheim, or a dark Poblano.