Lamb is used in cuisines around the world with a variety of spices. Lamb can be slow cooked and simmered in sauces, or grilled, broiled, and turned on a rotisserie spit.
Flavoring roast lamb
Roast legs of lamb are popular because they maintain their moisture and flavor well. Roasts can be rubbed with a dry rub containing herbs or spices. Garlic can also be inserted into the roast for added flavor. Mint and parsley are popular spices to use with a roast lamb, along with sage, rosemary oregano, mustard, ginger, thyme and tarragon. Saffron and paprika add a Mediterranean flavor.
Slow-cooked lamb spices and herbs
Slow-cooked lamb is cooked in a watery sauce. In India, the sauces are usually spiced with curry, containing the herbs turmeric, ginger, saffron, paprika, cumin, coriander and cayenne or hot peppers. The sauces can also contain the herbs galanga, used frequently in Thai cuisine, or lemongrass, used in Vietnamese cooking. Adding vegetables and spices to a slow-cooked stew deeply embeds the spice flavors. Savory spices such as tarragon, garlic and parsley made a hearty winter dish.
Grilling lamb spices and herbs
Grilled lamb can be prepared on a barbecue or grill, or slow-roasted on a rotisserie. A dry herbal rub enhances the flavor of this type of cooking. Garlic and onion powder add flavor to grilled meat. Rosemary and thyme are frequently added, as is oregano, mustard, tarragon and chilis. Mediterranean herbs to use include paprika, saffron, cumin, cloves, caraway and nutmeg. Lamb kebabs are made of ground lamb or lamb roast. Spices for kebabs can include black pepper, garam masala, cilantro, onion powder, chilies, red and black pepper and mint.
Lamb is a versatile food that is enjoyed by the whole family. Used in cuisines around the world, lamb is also a favorite holiday food, gracing tables for Christmas, Easter and other celebrations.