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)