Lamb Spice

Lamb spice, the Mediterranean seasoning for lamb, fish and rissoles

Lamb spice frames strong lamb aromas with a fine, herby freshness without covering them. We blend and fill this seasoning salt in our workshop in Klingenberg am Main on a base of sea salt. The profile: a savoury opening of white and long pepper, a green, slightly resinous heart of olive leaves and fennel seed, a fresh finish of lemongrass and grains of paradise. More Mediterranean than home cooking.

How to use

Rub leg of lamb, rack of lamb or lamb chops generously with lamb spice before searing or grilling. It works just as well with Mediterranean fish such as sea bream, sea bass and loup de mer, with rissoles and minced-meat dishes and with Mediterranean vegetable pans.

Good to know: The blend already contains sea salt, so add less extra salt. For delicate fish, a thin layer just before frying is enough so the herbs do not burn.

Mediterranean lamb chops in 4 steps

1. Pat four lamb chops dry and rub them all over with lamb spice, a little olive oil and chopped garlic.
2. Let the meat rest at room temperature for 20 to 30 minutes.
3. Sear the chops in a hot pan for 2 to 3 minutes per side depending on thickness, until crusted outside and pink inside.
4. Let them rest briefly and serve with lemon over Mediterranean roasted vegetables.

What's in it?

The base is sea salt, joined by white pepper and long pepper for a round, not-too-sharp seasoning. Olive leaves and fennel seed bring the Mediterranean, slightly resinous note, grains of paradise a warm heat, cornflowers the colour and lemongrass and celery seed the fresh highlight.

At a glance

• Mediterranean seasoning salt with olive leaves, fennel and lemongrass
• On a sea-salt base, mild and savoury rather than sharp
• For lamb, Mediterranean fish, rissoles and vegetables
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Season Mediterranean-style with Herbes de Provence and the Mallorcan herb garden. For Greek accents, Gyros spice fits well. You will find more savoury seasoning blends in our seasoning salts.

Frequently asked questions

What is the difference between lamb spice and Herbes de Provence?
Lamb spice is a salted all-in-one seasoning made specifically for strong lamb and Mediterranean fish, while Herbes de Provence is a pure herb blend without salt. For lamb you use the lamb spice and add fresh herbs if you like.

Does lamb spice also suit fish?
Yes, especially firm Mediterranean fish such as sea bream, sea bass and loup de mer. Season the fish thinly just before frying so the herbs do not burn.

Do I need to add extra salt?
Usually hardly any. The blend already contains sea salt, so season your dish only sparingly afterwards.

Is lamb spice hot?
No, it is mild and savoury rather than hot. White and long pepper and grains of paradise give a rounded seasoning with only a gentle heat.