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:
| Herbs | Description | Uses with lamb | Quantity |
| Basil | warm, pungent, sweet fragrance | tomato dishes pizzas | Use sparingly |
| Bay leaves | mild with a gentle flavour | casserole dishes | 1-2 leaves per dish |
| Bouquet Garni | Mixture of herbs | casseroles, sauces | 1 sachet per dish |
| Coriander | mild, sweet, delicately scented | curries, stuffing rice dishes | 1/2 tsp (2 ml) |
| Dill | aromatic, similar to caraway | Scandinavian dishes, casseroles | 1 tsp (5 ml) |
| Garlic | distinctive, Pungent flavour | roasts, grills, sauces, casseroles | Always crush, a clove is usually enough |
| Marjoram | Strong, slightly Bitter | roasts, stuffings casseroles | Use sparingly |
| Mint | fresh flavour, many varieties available | the 'natural choice' for all lamb dishes | To suit taste |
| Parsley | good flavour which enhances most food | all dishes, also for garnish | To suit taste |
| Rosemary | distinctive, Strong flavour | marinades, roasts casseroles | A sprig or 1/2 tsp (2 ml) |
| Sage | Strong, warm Flavour | stuffings, minced lamb dishes | 1/2 tsp (2 ml) |
| Tarragon | Fresh, excellent Flavour | sauces, roasts, casseroles, grills | Use sensibly - 1 tsp (5 ml) |
| Thyme | Strong, penetrating Flavour | grills, stuffings casseroles | 1/2 tsp (2 ml) |
| Cayenne | Very hot | Casseroles | A sprinkle is enough |
| Chillis | Very hot & spicy | Curries, casseroles | A sprinkle is enough |
| Cumin | Light, aromatic | Pickled lamb curries | 1-2 tsp (5-10 ml) |
| Curry Powder | A mixture of spices - moderately Hot | Curries, stuffings, savoury butter, marinades | 1 tsp (5 ml) |
| Ginger | Hot, rich flavour | Marinades, stuffings | 1 tsp (5 ml) |
| Mustard | Sharp, distinctive Flavour | For glazes, sauces | 1/2 tsp-1 tsp (2-5 ml) |
| Oregano | Slightly sweet | Pizzas, casseroles | 1 tsp (5 ml) |
| Paprika | Mild, slightly Sweet | Goulash, savoury butters | Gives red coloring to savoury dishes, try 1-2 tsp (5-10 ml) |
| Turmeric | Slightly bitter, colors food yellow | Curries, rice dishes | 1/2 tsp (2 ml) |