Bob Terwilliger > wrote:

>One of Lin's friends gave us a whole leg of lamb. I want to wrap the leg
>in parchment and cook it slowly. I'm not in the mood for Greek food or
>for the common pairing of lamb with mint and/or garlic. A Moroccan spice
>combination appeals more than those, but I hesitate to cook anything
>*too* distinctive because it limits the way you can use the leftovers --
>and there will be a LOT of leftovers.
>
>What flavors would you use with a slow-cooked leg of lamb?

Lamb pathia or fessayun?

Then of course there is phal.



S.