What Herbs Should I Use to Cook with Lamb?

Cooking lamb with the right herbs can elevate your dishes to new heights. Whether you're preparing a festive Cinco de Mayo lamb barbacoa or a timeless roasted leg of lamb, the right blend of herbs can bring out the rich flavors of this hearty meat. Here, we explore the best herbs to use with lamb, along with a detailed recipe for a delicious and aromatic roasted leg of lamb.

Best Herbs for Cooking Lamb

Rosemary: Its strong pine-like flavor pairs wonderfully with lamb, especially in roasts and stews. Thyme: Adds a subtle earthiness, making it perfect for marinades and braised dishes. Mint: A classic pairing often used in sauces or as a garnish, fresh mint brightens the dish. Oregano: Offers a robust flavor, particularly in Mediterranean dishes. Garlic: While not an herb, it is a common aromatic that enhances the flavor of lamb. Parsley: Fresh parsley adds a light, fresh note, typically used in chimichurri.

Personal Favorite: Thyme

Among these herbs, rosemary and thyme are my personal favorites. I often use thyme to add a subtle earthiness to dishes like my mother's traditional stuffing bread and butter. Whether you're serving lamb during Cinco de Mayo or any other occasion, there are endless flavor combinations to explore.

Speaking of traditional flavors, traditionally lamb is often paired with mint. This combination brings a refreshing twist to your lamb dishes, especially during warmer months or in Mediterranean cuisine.

Mediterranean-Style Seasoning for Roasted Leg of Lamb

The flavors of the Mediterranean can truly enhance the taste of lamb. Here, we present a recipe for a delicious roasted leg of lamb infused with Tuscany seasoning, garlic, and herbs.

Ingredients

Leg of lamb, boned and tied 1 cup of olive oil 10 large garlic cloves with skin 1/2 teaspoon Tuscany seasoning or several fresh sage leaves and a sprig of rosemary 1/4 teaspoon kosher salt Pinch of red pepper flakes 1 tablespoon rosemary needles Additional Tuscany seasoning and black pepper 1 cup each of celery, carrots, and onions, chopped

Instructions

Remove the rough end of the garlic cloves and slice each in half lengthwise. Do not remove the skin, as it contributes favor. Place them in a narrow stainless steel butter melting pot. Add the olive oil and chopped vegetables. Place the pot on medium heat until the olive oil begins to lightly sizzle. Reduce the heat to a low simmer. Simmer for several hours until the garlic is richly tanned and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove the garlic skins from the pot when they are released from the cloves. Cool to room temperature. Pierce the fat side of the lamb leg with a knife about an inch deep. Stuff the pot of roasted garlic where the meat is folded. Place the leg of lamb in a bowl. Generously brush the lamb all over with the garlic and herb-infused oil. Lightly sprinkle and rub with Tuscany or your favorite seasoning. Refrigerate covered for a minimum of several hours or overnight, rotating occasionally. Preheat the oven to 450°F (230°C). Coat the bottom of a pan with the garlic and herb-infused oil, then add the lamb and place it in the oven. After 25 minutes, spread the chopped vegetables on the bottom of the pan and flip the roast over them. Lower the heat to 325°F (160°C). If you prefer your lamb medium-rare, remove it when the instant thermometer registers just over 125°F (51°C) in its thickest part. Let the lamb rest in a platter lightly covered with aluminum foil for a few minutes. The internal temperature will rise to 135°F (57°C).

For a more tender result, you can braise the lamb in the oven for a longer period of time until the meat becomes very tender.

To cook the lamb in a Big Green Egg (wood-fired oven), follow the same instructions without the pan vegetables. The wood-fired heat will add a wonderful smokiness to your dish.