Lamb meat is flavorful and – when cooked correctly – tender. It is a lean meat, with only 8 grams of fat, 3 grams of saturated fat and 80 milligrams of cholesterol per 3 ounces, according to the American Lamb Board. These same 3 ounces. of lamb meat will provide you with a mere 175 calories. Lamb’s flavor is mild enough that you can combine it easily with various spices, giving you plenty of flexibility to tailor this meat to suit your taste. You can use one spice or make a combination depending on your personal preferences.
Salt and Pepper
Use salt and pepper as basic seasonings for your lamb. Many people’s palates are so accustomed to these flavors that, as long as you don’t add dramatically high amounts, these seasonings will make your lamb more flavorful without noticeably offering their own flavors. They are so common in cooking meat that they may be more notable by their absence if you do not include them.
Paprika is a colorful red or orange powder made by grinding dried peppers. Paprika generally contains milder peppers than cayenne or chili powders, but hot paprika can be quite spicy. If you want to add the flavor of sweet peppers to your lamb, use regular paprika. Hot paprika will add a kick along with the pepper flavor, while smoked paprika will give your lamb a rich, complex, smoky flavor.
You can flavor your lamb with either powdered or fresh ginger. This seasoning is somewhat unusual for lamb, but its intensity blends well with the distinctive yet gentle flavor of lamb meat. Ginger adds an almost tangy kick that complements the mellowness of the lamb and adds extra complexity to the dish. Do not go overboard with this seasoning, however; it is strong enough to easily overpower the flavor of the lamb if you add too much.
As with ginger, you can use either fresh or powdered garlic to season your lamb meat. The flavor of garlic, though intense, works well to enhance and accentuate the natural flavor of the lamb meat rather than overpower or mask it. As with any other seasoning, you should not go overboard – but you do not need to be shy with garlic either. Because it brings out the lamb’s flavor so well, you would need to add quite a bit of garlic before it would overwhelm the lamb’s flavor.
Though it may seem counterintuitive or odd, mint is in fact a common seasoning for lamb. It works best as a finishing seasoning, meaning you should add it after you are done cooking the lamb. You may do this by sprinkling the lamb with chopped mint leaves, making a sauce that includes mint or serving the lamb with a side of mint jelly.