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?

Bob

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.

Steve replied:

>> 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.

I had been thinking of an simplified fesenjan (because of the leftover
conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
ground pecans (Lin's allergic to walnuts), and reduced pomegranate
juice. I think that's what I'll do. Thanks!

Bob

I wrote:

> I had been thinking of an simplified fesenjan (because of the leftover
> conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
> ground pecans (Lin's allergic to walnuts), and reduced pomegranate
> juice. I think that's what I'll do. Thanks!

That's what I did: reduced a half gallon of pomegranate juice to about a
cup and allowed it to cool. While it was reducing, I combined pecans,
cumin, chopped onions, chopped garlic, and some turmeric in the food
processor. When the pomegranate juice was cool, I added to the food
processor mixture and processed to a mostly-smooth slurry.

The ten-pound leg of lamb went into a turkey-sized roasting bag and the
slurry was added along with some bay leaves. The excess air was forced
out, the bag was sealed, rolled around, and massaged to get the
flavoring liquid into every crevice of the lamb, then the bag was put
onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
It was fantastic.

Bob

Bob Terwilliger > wrote:

>I wrote:

>> I had been thinking of an simplified fesenjan (because of the leftover
>> conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
>> ground pecans (Lin's allergic to walnuts), and reduced pomegranate
>> juice. I think that's what I'll do. Thanks!
>
>That's what I did: reduced a half gallon of pomegranate juice to about a
>cup and allowed it to cool. While it was reducing, I combined pecans,
>cumin, chopped onions, chopped garlic, and some turmeric in the food
>processor. When the pomegranate juice was cool, I added to the food
>processor mixture and processed to a mostly-smooth slurry.
>
>The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>slurry was added along with some bay leaves. The excess air was forced
>out, the bag was sealed, rolled around, and massaged to get the
>flavoring liquid into every crevice of the lamb, then the bag was put
>onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>It was fantastic.

This is food like no other. Did you serve it over rice?

Another possible step is: start with goat instead of lamb,
otherwise follow the same steps, but rather than serving over
rice, half-bake a roti, roll up the roti with the goat curry within,
and complete baking it. Goat roti.... you probably want some
habeneros or similar in there for the right touch. Make sure it
is not too saucy to go into the roti... but saucy enough, for
roti-absorbtion of curry sauce.

Steve

Steve asked:

>> The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>> slurry was added along with some bay leaves. The excess air was forced
>> out, the bag was sealed, rolled around, and massaged to get the
>> flavoring liquid into every crevice of the lamb, then the bag was put
>> onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>> It was fantastic.
>
> This is food like no other. Did you serve it over rice?

No, we went in a much less traditional direction. To accompany the lamb
we had polenta with jalapeños and cilantro; baby bok choy with carrots,
onions, and baharat; and pinto beans with a "sofrito" of red bell
pepper, turmeric, cumin, and garam masala. To drink, I made a mixture of
raspberry kefir, ice water, and Ocean Spray "Light" cran-raspberry.

Bob

Bob Terwilliger > writes:

> The ten-pound leg of lamb went into a turkey-sized roasting bag and
> the slurry was added along with some bay leaves.

So what are these "roasting bags"? Airtight? Sounds like you're
essentially steaming your "roasted" leg of lamb?
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

David Dyer-Bennet wrote:
>
>So what are these "roasting bags"?
>Airtight? Sounds like you're
>essentially steaming your "roasted" leg of lamb?

http://www.reynoldsovenbags.com/

David Dyer-Bennet > wrote in news:ylfkmx91yqar.fsf_-_@dd-
b.net:

>
> So what are these "roasting bags"? Airtight? Sounds like you're
> essentially steaming your "roasted" leg of lamb?


http://www.reynoldsovenbags.com/


Used by those who have to buy "economical" cuts of meat.

--
Peter
Tasmania
Australia

On Thu, 02 Feb 2012 13:43:24 -0600, David Dyer-Bennet >
wrote:

>Bob Terwilliger > writes:
>
>> The ten-pound leg of lamb went into a turkey-sized roasting bag and
>> the slurry was added along with some bay leaves.
>
>So what are these "roasting bags"? Airtight? Sounds like you're
>essentially steaming your "roasted" leg of lamb?

A friend has done turkey in them Yes, it has a steamed texture. The
meat was cooked through, tender, but just did not have the right
texture, IMO. It was overly moist.

David Dyer-Bennet wrote:

> Bob > writes:
>
>> The ten-pound leg of lamb went into a turkey-sized roasting bag and
>> the slurry was added along with some bay leaves.
>
> So what are these "roasting bags"? Airtight? Sounds like you're
> essentially steaming your "roasted" leg of lamb?

Who called it "roasted"? A more correct term would be "braised".

Bob

Bob Terwilliger > wrote:

> The ten-pound leg of lamb went into a turkey-sized roasting bag and the
> slurry was added along with some bay leaves. The excess air was forced
> out, the bag was sealed, rolled around, and massaged to get the
> flavoring liquid into every crevice of the lamb, then the bag was put
> onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
> It was fantastic.

Steamed leg of lamb, eh? It is a time-honoured method, to be sure...
Jöel Robuchon's lamb roasted in salt crust comes to mind. Also, there
is the Peking cuisine beggar's chicken, baked in clay, and I have now
come across a basically similar leg-of-lamb one from Calabria. The
boned leg is wrapped in paper, then in clay and cooked in the oven at
the highest temperature for two hours. The recipe, cosciotto di agnello
nella creta, is from what is perhaps one of the most interesting
collection of Italian recipes published in the past few decades,
_Ricette di Osterie d'Italia: 630 piatti di cucina regionale_, published
by Slow Food Editore. Unfortunately, there is no English translation;
there is a very imperfect German one, though.

Victor

On Thu, 2 Feb 2012 22:57:00 +0100, (Victor Sack)
wrote:

>Bob Terwilliger > wrote:
>
>> The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>> slurry was added along with some bay leaves. The excess air was forced
>> out, the bag was sealed, rolled around, and massaged to get the
>> flavoring liquid into every crevice of the lamb, then the bag was put
>> onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>> It was fantastic.
>
>Steamed leg of lamb, eh? It is a time-honoured method, to be sure...

It's braised. In culinary lingo folks toss the word "steamed" around
a lot but unless a pressurized vessel is used no method cooks with
steam. Those things really should be called "braising bags"... but do
yoose know how quickly some would call it douchebag kookery... LOL

>Jöel Robuchon's lamb roasted in salt crust comes to mind. Also, there
>is the Peking cuisine beggar's chicken, baked in clay, and I have now
>come across a basically similar leg-of-lamb one from Calabria. The
>boned leg is wrapped in paper, then in clay and cooked in the oven at
>the highest temperature for two hours. The recipe, cosciotto di agnello
>nella creta, is from what is perhaps one of the most interesting
>collection of Italian recipes published in the past few decades,
>_Ricette di Osterie d'Italia: 630 piatti di cucina regionale_, published
>by Slow Food Editore. Unfortunately, there is no English translation;
>there is a very imperfect German one, though.
>
>Victor

On 2/2/2012 1:57 PM, Victor Sack wrote:

>> The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>> slurry was added along with some bay leaves. The excess air was forced
>> out, the bag was sealed, rolled around, and massaged to get the
>> flavoring liquid into every crevice of the lamb, then the bag was put
>> onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>> It was fantastic.
>
> Steamed leg of lamb, eh? It is a time-honoured method, to be sure...
> Jöel Robuchon's lamb roasted in salt crust comes to mind. Also, there
> is the Peking cuisine beggar's chicken, baked in clay, and I have now
> come across a basically similar leg-of-lamb one from Calabria. The
> boned leg is wrapped in paper, then in clay and cooked in the oven at
> the highest temperature for two hours. The recipe, cosciotto di agnello
> nella creta, is from what is perhaps one of the most interesting
> collection of Italian recipes published in the past few decades,
> _Ricette di Osterie d'Italia: 630 piatti di cucina regionale_, published
> by Slow Food Editore. Unfortunately, there is no English translation;
> there is a very imperfect German one, though.

The closest analogy I have to cooking in those bags is cooking in
parchment. The bag inflated considerably, which means there was less
pressure than if it had been sealed and not allowed to expand.

It was the first time I'd tried using those bags, and I was happy with
the result.

Bob

On Wed, 01 Feb 2012 22:06:23 -0800, Bob Terwilliger
> wrote:

>I wrote:
>
>> I had been thinking of an simplified fesenjan (because of the leftover
>> conundrum), i.e., cooking the lamb with bay leaves, lots of onions,
>> ground pecans (Lin's allergic to walnuts), and reduced pomegranate
>> juice. I think that's what I'll do. Thanks!
>
>That's what I did: reduced a half gallon of pomegranate juice to about a
>cup and allowed it to cool. While it was reducing, I combined pecans,
>cumin, chopped onions, chopped garlic, and some turmeric in the food
>processor. When the pomegranate juice was cool, I added to the food
>processor mixture and processed to a mostly-smooth slurry.
>
>The ten-pound leg of lamb went into a turkey-sized roasting bag and the
>slurry was added along with some bay leaves. The excess air was forced
>out, the bag was sealed, rolled around, and massaged to get the
>flavoring liquid into every crevice of the lamb, then the bag was put
>onto a sheet pan and and into a 250°F oven for seven-and-a-half hours.
>It was fantastic.

I'll bet it was. I can't imagine what the reduced pomegranate juice
tasted like - not saying it's a bad thing - just can't imagine the end
result flavour. Only way will be to try it for myself some day.

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

Lamb speaks for itself very well. I still like the more Grecian flavors; but if you look for profiles from countries that tend to eat more lamb, I doubt you'll lose out.

As Bob says, though, there is a leftover issue. Lamb is nowhere near as great the day after. You can stew it fine; but I think you're better off inviting some friends over and having some social time. Leg of lamb begs for a gathering. Still, good salt, good pepper...could be just fine. I just love lamb.

On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
> wrote:

>Lamb speaks for itself very well. I still like the more Grecian flavors;
>but if you look for profiles from countries that tend to eat more lamb,
>I doubt you'll lose out.

Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
beat with lamb.

>As Bob says, though, there is a leftover issue. Lamb is nowhere near as
>great the day after.

That's crazy talk. Cold roast lamb sandwiches on freshly baked bread,
loads of butter, and tomato sauce. So good.

On Mon, 30 Jan 2012 09:01:18 +1100, Jeßus > wrote:

> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
> > wrote:
>
> >Lamb speaks for itself very well. I still like the more Grecian flavors;
> >but if you look for profiles from countries that tend to eat more lamb,
> >I doubt you'll lose out.
>
> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
> beat with lamb.

+1

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sf > wrote:

>On Mon, 30 Jan 2012 09:01:18 +1100, Jeßus > wrote:

>> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
>> > wrote:
>>
>> >Lamb speaks for itself very well. I still like the more Grecian flavors;
>> >but if you look for profiles from countries that tend to eat more lamb,
>> >I doubt you'll lose out.
>>
>> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
>> beat with lamb.
>
>+1

Actually when I make a lamb pathia / fessayun type curry, I first
grill or boil the lamb with a olive oil, garlic, lemon, pepper and
cayenne rub to a point of partial doneness, then I dice it up and
combine it with the curry ingredients (I tend to use pomegranate,
some tomato, cashews, allspice, and more cayenne. If you use all
tomato, it is pathia; if it's all pomegranate, it is fessayun,
approximately speaking. I'm sure there's a more exact distinction.)

Another great lamb curry, which I have not made myself yet, is
dopiaza.

In any case, I feel grilling some seasonings into the lamb, before
composing the curry, gives a bit more flavor to the result. It
is also how it is done in UK restaurants, where the idea is to be
able to make an array of curry menu items to order, by combining
part-cooked meat with pre-cooked sauces. According to what I have
read, this is not how it is usually done in India.

Steve

On Sun, 29 Jan 2012 14:49:34 -0800, sf > wrote:

>On Mon, 30 Jan 2012 09:01:18 +1100, Jeßus > wrote:
>
>> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
>> > wrote:
>>
>> >Lamb speaks for itself very well. I still like the more Grecian flavors;
>> >but if you look for profiles from countries that tend to eat more lamb,
>> >I doubt you'll lose out.
>>
>> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
>> beat with lamb.
>
>+1

Squeezing lemon juice over the roast in the last few minutes makes a
subtle but definite improvement as well, IMO. Especially on a
rotisserie.

On 29/01/2012 5:01 PM, Jeßus wrote:
> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
> > wrote:
>
>> Lamb speaks for itself very well. I still like the more Grecian flavors;
>> but if you look for profiles from countries that tend to eat more lamb,
>> I doubt you'll lose out.
>
> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
> beat with lamb.
>
>> As Bob says, though, there is a leftover issue. Lamb is nowhere near as
>> great the day after.
>
> That's crazy talk. Cold roast lamb sandwiches on freshly baked bread,
> loads of butter, and tomato sauce. So good.
>


I make up a curry sauce and simmer the leftover lamb in it. It is
delicious.

Dave Smith > wrote:

>On 29/01/2012 5:01 PM, Jeßus wrote:

>> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio

>>> As Bob says, though, there is a leftover issue. Lamb is nowhere near as
>>> great the day after.

>> That's crazy talk. Cold roast lamb sandwiches on freshly baked bread,
>> loads of butter, and tomato sauce. So good.

>I make up a curry sauce and simmer the leftover lamb in it. It is
>delicious.

That's a good idea for leftover leg or shoulder of lamb.

If it's breast or rib meat, then it is excellent in a cold lamb
salad. My favorite is with a green such as marche, and a walnut-oil
based dressing.


Steve

On Sun, 29 Jan 2012 17:58:53 -0500, Dave Smith
> wrote:

>On 29/01/2012 5:01 PM, Jeßus wrote:
>> On Sun, 29 Jan 2012 18:57:21 +0000, Gorio
>> > wrote:
>>
>>> Lamb speaks for itself very well. I still like the more Grecian flavors;
>>> but if you look for profiles from countries that tend to eat more lamb,
>>> I doubt you'll lose out.
>>
>> Agree that EVOO, rosemary/sage/garlic/black olives etc. is hard to
>> beat with lamb.
>>
>>> As Bob says, though, there is a leftover issue. Lamb is nowhere near as
>>> great the day after.
>>
>> That's crazy talk. Cold roast lamb sandwiches on freshly baked bread,
>> loads of butter, and tomato sauce. So good.
>>
>
>
>I make up a curry sauce and simmer the leftover lamb in it. It is
>delicious.

Sounds great, I might even do that myself later this week, I have a
lamb leg roast ready and waiting in the fridge... but tonight's meal
will involve some duck and venison sausages. Also have some sour cream
that needs using - I plan to combine the two... somehow. I'd better
staring searching for some ideas now

"Bob Terwilliger" > wrote in message
b.com...
> 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?
>
> Bob
>
>
I recommend grilling it indirectly. We do several times a year when it's on
sale.
Remove all connective tissue from the leg so only meat is exposed. Punch
fine holes all over, at least 25, and insert garlic slivers and rosemary.
Cover with fat of choice. Grill directly to brown the surface on all sides.
Then grill indirectly at a temp, 275-300F, to internal temp. of 120 for rare
lamb, 125F for medium rare. Rest as you would a standing rib before you eat.
Leg of lamb is really best when it's done near rare edge to edge. It's one
of our favorites. The best lamb, or our favorite, is domestic lamb. The lamb
from New Zealand and Australia is smaller, but not as tasty.

Kent



Kent

On 1/29/2012 12:34 PM, Kent wrote:

> I recommend grilling it indirectly. We do several times a year when it's on
> sale.
> Remove all connective tissue from the leg so only meat is exposed. Punch
> fine holes all over, at least 25, and insert garlic slivers and rosemary.

As tasty as that would be, he said he didn't want to do the usual garlic
routine. The curries that were suggested earlier sound great!

"Pennyaline" > wrote in message
...
> On 1/29/2012 12:34 PM, Kent wrote:
>
>> I recommend grilling it indirectly. We do several times a year when it's
>> on
>> sale.
>> Remove all connective tissue from the leg so only meat is exposed. Punch
>> fine holes all over, at least 25, and insert garlic slivers and rosemary.
>
> As tasty as that would be, he said he didn't want to do the usual garlic
> routine. The curries that were suggested earlier sound great!
>
>
I missed that. I'd leave the garlic out and just use rosemary sprigs. A leg
of lamb done rare stands on its own, much like standing rib, especially when
it's done pink edge to edge. To make a curry or to add any assertive flavor
to a fresh leg overwhelms the lamb. We do that with the leftovers.

Don't forget to make your lamb stock for the next lamb!

Kent

Bob Terwilliger > wrote:

> What flavors would you use with a slow-cooked leg of lamb?

How about the classic seven-hour leg of lamb? I posted a recipe once:

<http://groups.google.com/group/rec.food.cooking/msg/ccf77a0ba0b9c63a>

Victor

Victor wrote:

>> What flavors would you use with a slow-cooked leg of lamb?
>
> How about the classic seven-hour leg of lamb? I posted a recipe once:
>
> <http://groups.google.com/group/rec.food.cooking/msg/ccf77a0ba0b9c63a>

That's exactly what I initially intended to do (and said as much to Lin),
but the idea of a simplified fesenjan has caught my interest now. The
seven-hour lamb recipe is a fantastic one, though, and I highly recommend it
for anybody who hasn't tried it. A similar recipe in the Cafe Beaujolais
book is "lamb served with a spoon".

Bob

On Mon, 30 Jan 2012 05:25:11 -0800, "Bob Terwilliger"
> wrote:

> The
> seven-hour lamb recipe is a fantastic one, though, and I highly recommend it
> for anybody who hasn't tried it. A similar recipe in the Cafe Beaujolais
> book is "lamb served with a spoon".

Four Hour Lamb is supposed to be very good too.

4 Hour Lamb
http://www.foodnetwork.com/recipes/i...ipe/index.html
Copyright 2010, Ina Garten, All Rights Reserved

I had enough lamb cooked to brown inside while growing up and haven't
gotten enough grilled med-rare to make up for it yet, so (given a
choice) I still choose that option.


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On Mon, 30 Jan 2012 12:30:30 -0800, sf > wrote:

>On Mon, 30 Jan 2012 05:25:11 -0800, "Bob Terwilliger"
> wrote:
>
>> The
>> seven-hour lamb recipe is a fantastic one, though, and I highly recommend it
>> for anybody who hasn't tried it. A similar recipe in the Cafe Beaujolais
>> book is "lamb served with a spoon".
>
>Four Hour Lamb is supposed to be very good too.
>
>4 Hour Lamb
>http://www.foodnetwork.com/recipes/i...ipe/index.html
>Copyright 2010, Ina Garten, All Rights Reserved
>
>I had enough lamb cooked to brown inside while growing up and haven't
>gotten enough grilled med-rare to make up for it yet, so (given a
>choice) I still choose that option.

I'm cooking a leg of lamb this evening... didn't have a specific plan
of attack, but I do now. Thanks for the link, looks like a good
compromise to the seven hour recipe.

On Tue, 31 Jan 2012 08:11:17 +1100, Jeßus > wrote:

> On Mon, 30 Jan 2012 12:30:30 -0800, sf > wrote:
>
> >On Mon, 30 Jan 2012 05:25:11 -0800, "Bob Terwilliger"
> > wrote:
> >
> >> The
> >> seven-hour lamb recipe is a fantastic one, though, and I highly recommend it
> >> for anybody who hasn't tried it. A similar recipe in the Cafe Beaujolais
> >> book is "lamb served with a spoon".
> >
> >Four Hour Lamb is supposed to be very good too.
> >
> >4 Hour Lamb
> >http://www.foodnetwork.com/recipes/i...ipe/index.html
> >Copyright 2010, Ina Garten, All Rights Reserved
> >
> >I had enough lamb cooked to brown inside while growing up and haven't
> >gotten enough grilled med-rare to make up for it yet, so (given a
> >choice) I still choose that option.
>
> I'm cooking a leg of lamb this evening... didn't have a specific plan
> of attack, but I do now. Thanks for the link, looks like a good
> compromise to the seven hour recipe.

YW - please let us know how you like it.

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On Sun, 29 Jan 2012 02:51:17 -0800, 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?

How about involving some preserved lemon?