looking for things you can put on a joint of lamb to give it more taste?

fresh rosemary, garlic, salt/pepper, spice mix,olive oil flavoured with lemon. to name a few...

Hi ahp,
This is a recipe our Spanish friend cooked for us a few years ago. Rub the lamb with a mixture of salt, pepper, garlic and thyme, pour over about 1 glass of red wine and two or three tablespoons of brandy and leave to marinade for about an hour. Roast in the oven till it is very tender - falls of the bone.

Butterfly the lamb and marinade for a few hours with: chopped fresh chillies, lemon peel, garlic, ginger, salt and pepper and some red wine. BBQ or roast in the oven. Delicious!!

pierce the lamb, add slices of garlic and sprigs of rosemary. pour over couple of cap fulls of pernod and roast slowly in over for couple of hours until lamb is very tender. use all the jiuces to make a delicious gravy.......

You could always do a "Nigella" and make cuts in the joint, rub with oil then rub in a delicious spice mixture, Ras el Hanout. Leave as long as possible to marinate then cook as desired.

Hi I put a post on this last night and its disapeared!!!

But in essense. -morrocan influence.
mix together half inch chopped fresh ginger.
couple of cloves of garlic
two tablespoons of dried cumin and 1 of corriander seeds.
olive oil
juice of 6 lemons

score the lamb gently and rub all over with the mix
leave overnight
wrap in foil and pop in very low oven for a good few hours, all day preferably.
remove foil baste and turn up the heat to brown slightly for 20 mins at most.

serve with cous cous, flavoured with fresh mint and fresh corriander and drizzled with olive oil.
and flat breads stuffed with chickpeas ala Jamie.

Hi relishmama,
Our friend cooked lamb in his Restaurant in Spain in a very similar way and it was called Mishue Lamb. (not too sure about spelling) and it was delicious.

Must be the "Continental" in me then huh, and I thought I was being original. Well glad other people like it. Its my favourite meat and really enjoy it anyway its cooked, but do love this in particular. especially cos you can just leave it and go do something for the day and it cooks itself absolutely no effort involved. lets face it when you have Sangria to wade through its a shame to slave over a hot hob all day.

How about making sure you buy new seasons Welsh lamb which is full of flavour on its own and so so tender?

Perish the thought relishmama, me drinking sangria?
Your recipe sounds lovely, we all have similar recipes.