HERB - Herb-sic

[Bjmikita@aol.com]

In a message dated 8/12/99 6:38:26 PM EST, kblackthorne at midtown.net writes:

<< 
 Who would want to eat lamb with jelly when there's real mint to be had?
 
 Actually, my favorite lamb recipe is heavy on the rosemary & garlic,
 with some mustard thrown in.
  >>



Actually the way I like lamb is done the way the Turks do it.  Make a 
marinade of oregano, garlic and onion powder, Jordanian sumac, black pepper, 
salt, olive oil, and lemon juice.  Let the lamb ( I usually make shish kabs) 
marinade for a couple of hours to overnight in the refrigerator. Cumin!! I 
knew I was forgetting something.  Just a little cumin, if you are doing 
chicken, I add more cumin.
Jeanne de La Mer
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