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?

I've only tried lamb once and it was thick lamb steaks (for lack of better
term). Since it was my first time with this meat, I didn't want to mask it
with too many flavors. I prefer to try something fairly plain the first
time I cook it so I'll know what flavor I'm working with in the future.

That said, I just used cracked pepper and a little kosher salt. It was so
delicious just like that. That might work for you since you don't want any
other distinctive flavor for leftovers.

Just my inexperienced thoughts. HTH

Gary