Lamb

Preparation

1. Bland

   Step 1

   Lamb is probably as compatible with a wide variety of seasonings as anything in the supermarket. Consider, among other seasonings, the following: ground allspice, caraway seeds (especially in stew), chervil, cloves (add five or six to the marinade), coriander (sparingly—1/4 teaspoon per 4 servings), cumin, dill seed, ginger, juniper berries (crush them and rub them into the lamb), mace, oregano, rosemary, or tarragon.

2. Lamb chops curling

   Step 2

   Slash the fat on the edges every half inch or so, and turn the chops over at once (you can turn them back later).

3. Mutton fat tastes “sheepy”

   Step 3

   Mutton fat is great to cook with when it doesn’t taste too strong. If it is too strong, add 1 part lard to 2 parts fat, chop it all up together, and melt it in a double boiler with one-fourth of its bulk in skim milk, tossing in some sweet herbs (e.g., anise, basil, marjoram, and/or mint) for good measure.

4. Muttony

   Step 4

   When lamb tastes too strong or too muttony, try the following de-muttonizing marinade. Wipe the lamb with a damp cloth and rub with the juice of one lemon plus 2 tablespoons olive oil. Let stand for 2 hours before cooking. Use garlic when you cook it.