(no subject)

[coraa]

I'm making roast shank-end leg of lamb for dinner tonight, partly so that we can get the meat off the bone to use it for the Passover seder plate. (I would like to say that this was planned, but as it happened we went to a new grocery store, I saw shank-end lamb legs, I said, "Ooh, that's the perfect size for leg of lamb for two!" and bought it. On the other hand, probably the reason the grocery store had a whole section of shank-end leg of lamb was because of Passover, so.)

Normally I season lamb pretty simply: salt, pepper, and garlic, with mint and lemon used either as a filling, a rub, or a sauce at the end, depending on cooking method. But, while I have salt, pepper, garlic, and lemon, I do not have any mint right now. What other flavors do you like with lamb? Inquiring minds want to know!

EDIT: I was thinking maybe a lime-cumin marinade? Or a balsamic glaze, maybe. But I'm not sure, and would love suggestions.

Comments

[nacbrie]

Garlic, rosemary, rosemary, ROSEMARY, but also other herbs available like basil and sage. And anchovies - in with the rub, or stuffed into slits on the surface and it is *fantastic*. Various blue cheeses (e.g. roquefort) are also quite delicious, but you may not want that for fairly obvious reasons.

[thistleingrey]

Lime-cumin sounds tasty. I usually do rosemary-and-something; I think the last time it was rosemary, oregano, thyme. Not much oregano or it becomes bitter.

[dancambull.livejournal.com]

Oregano or thyme might work well instead of the mint. Jaffrey has a recipe on pg 77 that might work if you wanted to make it Indian.

[rachelmanija.livejournal.com]

Ditto oregano and thyme. Last night we had chops with those herbs plus garlic, salt and pepper, and I think olive oil, and the results were stunning.

PS. Didn't see your horseradish suggestion in time to try it, but the charoset did come out well. Apples, pecans, honey, brown sugar, sea salt, red wine, cinnamon, and shavings off a whole nutmeg.

[paperclippy.livejournal.com]

Well, this isn't for a whole leg of lamb, but I looooooove this recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185363

[tedeisenstein.livejournal.com]

I've always thought mint was a decent add-on to lamb after it was cooked rather than on the lamb as it was cooked, but that's a holdover from how I was raised rather than any actual experimentation.

I agree with dancambull that oregano or thyme would be spiff. And/or rosemary. Have you ever tried mustard? Darn tasty on lamb. Nothing too over-herbed; plain Gray Poupon or its equivalent would be fine, either on the lamb while cooking or served with it at the table.

And if you want to go all out, cut small slits all over the shank, and shove slivers of garlic into said slits.

[dancinghorse.livejournal.com]

If you have rosemary and stone-ground mustard, mix them with the garlic, butterfly the lamb, rub the mix all over, and broil until done. Om nom nom nom.