What Herbs Do You Put With Lamb?

Many types of fresh and dried herbs add flavor to lamb dishes.

Lamb has a natural, light distinctive flavor easily enhanced by a wide range of herbs. The cooking method as well as the other ingredients in lamb dishes dictate which herbs are best and many can be used together to add layers of taste to recipes. Does this Spark an idea?

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Mild Herbs
- Bay leaves add a delicate flavor to lamb casserole dishes when allowed to slowly release their flavors. Use between one and two dried bay leaves per dish and remove them before serving, as they are not chewable and have a bitter taste. Dried coriander has a mild, sweet flavor and adds depth to lamb curry, lamb and rice casseroles and stuffing used inside roasted legs of lamb. Despite its mild taste, coriander is a strong herb, so use it with caution. Start with 1/2 teaspoon, let the herb marry with the other ingredients for several hours and taste the dish before adding more.
Fresh Herb Flavors
- Mint is the herb most often linked with lamb dishes. It brings out the best natural flavors of lamb but can be overpowering, so use it sparingly while cooking and pass around a dish of freshly chopped mint at the table. Add fresh tarragon to grilled lamb chops, roasted leg of lamb, lamb casseroles and sauces served with rack of lamb. Use only the tarragon leaves and add it in increments of 1 teaspoon until you achieve the preferred taste. Flat-leaf Italian parsley gives lamb an earthy taste when used in conjunction with mint and tarragon.
Strong Herbs for Lamb
- Fresh or dried basil leaves enhance lamb stew or lamb casseroles that contain tomatoes or tomato sauce. Basil has a distinctive smell and sweet flavor but its pungency can dominate dishes, so use it cautiously, especially in dried form. Garlic, which can be used as an herb or a vegetable, gives lamb depth and taste whether it is grilled or roasted. Only use fresh garlic and crush it to release its oils before adding it to the dish. Depending on the size of the clove, one to two per dish should suffice. Adding a sprig or two of fresh rosemary or 1/2 teaspoon of dried rosemary to lamb roasts, marinades and casseroles makes the dish taste better and fills the air with a pleasant aroma. Fresh thyme sprigs tossed on the charcoal gives grilled lamb extra taste appeal and a teaspoon of dried thyme gives lamb marinades and stuffing a flavor kick.
Other Lamb-Friendly Herbs
- Herbs such as dill, sage and marjoram are rarely included in lamb recipes but add unique flavors to the meat. Dill has a strong aroma and is typically included in lamb casserole recipes with Scandinavian roots in which caraway is a common ingredient. Sage, typically used in poultry dressings and pork dishes, is good in lamb stuffing and recipes that include ground lamb. Rubbed or dried sage is strong, so use it in moderation. Marjoram has a slightly bitter taste but enhances lamb stuffing when used in moderation.