HERB - Herb-sic
Bjmikita@aol.com
Bjmikita at aol.com
Thu Aug 12 20:39:27 PDT 1999
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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