The Easter spear will be baked for many people this year, except that no one wants to sacrifice the taste for the sake of emergencies.
Especially since we will not have the rescue marinade for help, as the chefs do not suggest to marinate it for baked goods.
Because in the oven the first reason is the spices and everything else one can think of (mustard, garlic, citrus peels, etc.).
What all the experts say is the good "massage" that we have to do to the meat with the salt and pepper and the ones of our choice, rubbing the meat inside and out with the ingredients. And then leave it for at least 1 hour to absorb aromas and flavors.
But what else can we put to taste the lamb / goat that will be in our oven? Rosemary, oregano, thyme and fennel remain the main herbs that accompany lambs and goats, usually choosing one of them.
The most advanced ones, however, insist on unexpected combinations that raise the level of the lamb, making it…: turmeric with rosemary, paprika with thyme, mint with anise, cumin with tomato, coriander with rosemary, marjoram with oregano.
In even bolder situations, a mixture of curry, yogurt, mustard seed, thyme and green pepper is also recommended.
And one last combination: cinnamon, clove, cardamom, allspice, turmeric and wine…