Lamb is popular throughout the world and is delicious seasoned with the flavors of many cuisines.

North African flavors work especially well with lamb. This spice-rubbed butterflied leg of lamb is JungMann‘s favorite way to prepare it. “I find it very hard to do lamb with anything besides that,” he says. “It is so good!” katecm mixes harissa with olive oil and lemon juice, and marinates lamb in the mixture. miami_african rubs lamb chops with a thin coat of apricot chutney (thinned with water if necessary) and sprinkles them with ras el hanout before cooking.

Chinese-style marinades can be delicious with lamb. Try hoisin barbecued lamb chops or paniolo rack of lamb; or use a combination of soy sauce, rice wine, sugar, garlic, cumin seed, and crushed Sichuan peppercorns, suggests JungMann. A simple way to give lamb an Indian flavor is to marinate it in yogurt mixed with Indian curry paste for a couple of hours, then grill, says Dan G.

Mediterranean seasoning is a natural with lamb. In addition to the classic combination of garlic and rosemary, try lamb chops with caper-orange-garlic crust. Or simply marinate lamb chops in olive tapenade before grilling, says saucedjen.

Discuss: need a new lamb chop recipe, one that doesn’t involve herbes de provence, dijon, rosemary, marjoram, oregano, lemon and/or thyme…

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