- Cummin. Although raw it doesn’t impress, when cooked it excretes a very naturish flavor and in my opinion is the best spice to use for seasoning.
- Garlic. Lamb has a very intense flavor and garlic helps t regulate that.
- Rosemary. I don’t prefer it in large quantities. Even a small bunch can rise your lamb to barbecue heaven.
- Sumac. A middle-eastern spice that provides a fruity sourness to neatly blend the other spices together.