How Should I Season Lamb?
Lamb is naturally full of flavour, so it often needs very little seasoning – salt and pepper are usually enough. For a more aromatic flavour, simply add herbs.
Simple: Salt and Pepper
If you want to enjoy the delicate, rounded flavour of lamb without overpowering it, season simply with salt and pepper and use a good-quality olive oil for cooking.
Lamb can be seasoned quite generously with salt. A simple rule of thumb is: the more fat a cut contains, the more salt it can take. With very lean cuts, use a little less.
Aromatic: Herbs and Garlic
Mediterranean herbs such as thyme, rosemary and bay leaves pair particularly well with lamb. Add one or two lightly crushed garlic cloves. The herbs can be used directly as seasoning or added to a marinade. For a more subtle flavour, add the herbs and garlic to the meat only during cooking.
Baste with Butter
After initially searing the meat over a high heat, add a knob of butter to the pan and use a spoon to baste the meat repeatedly with the melted butter.