HERBS AND SPICES

The use of herbs is one of the easiest and most effective ways of giving individuality to your cooking. The warm fragrance of spices adds zest to food. Some herbs and spices go particularly well with lamb, and the following guide will give you some indication of quantities:

HerbsDescriptionUses with lambQuantity
Basilwarm, pungent, sweet fragrancetomato dishes pizzasUse sparingly
Bay leavesmild with a gentle flavourcasserole dishes1-2 leaves per dish
Bouquet GarniMixture of herbscasseroles, sauces1 sachet per dish
Coriandermild, sweet, delicately scentedcurries, stuffing rice dishes1/2 tsp (2 ml)
Dillaromatic, similar to carawayScandinavian dishes, casseroles1 tsp (5 ml)
Garlicdistinctive, Pungent flavourroasts, grills, sauces, casserolesAlways crush, a clove is usually enough
MarjoramStrong, slightly Bitterroasts, stuffings casserolesUse sparingly
Mintfresh flavour, many varieties availablethe 'natural choice' for all lamb dishesTo suit taste
Parsleygood flavour which enhances most foodall dishes, also for garnishTo suit taste
Rosemarydistinctive, Strong flavourmarinades, roasts casserolesA sprig or 1/2 tsp (2 ml)
SageStrong, warm Flavourstuffings, minced lamb dishes1/2 tsp (2 ml)
TarragonFresh, excellent Flavoursauces, roasts, casseroles, grillsUse sensibly - 1 tsp (5 ml)
ThymeStrong, penetrating Flavourgrills, stuffings casseroles1/2 tsp (2 ml)
CayenneVery hotCasserolesA sprinkle is enough
ChillisVery hot & spicyCurries, casserolesA sprinkle is enough
CuminLight, aromaticPickled lamb curries1-2 tsp (5-10 ml)
Curry PowderA mixture of spices - moderately HotCurries, stuffings, savoury butter, marinades1 tsp (5 ml)
GingerHot, rich flavourMarinades, stuffings1 tsp (5 ml)
MustardSharp, distinctive FlavourFor glazes, sauces1/2 tsp-1 tsp (2-5 ml)
OreganoSlightly sweetPizzas, casseroles1 tsp (5 ml)
PaprikaMild, slightly SweetGoulash, savoury buttersGives red coloring to savoury dishes, try 1-2 tsp (5-10 ml)
TurmericSlightly bitter, colors food yellowCurries, rice dishes1/2 tsp (2 ml)




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