Review chef Colette's tips and information to get the best out of your lamb: nutritional facts, boning tips, cooking hints, defrosting garnishing and carving tips. - garnishing
- Modern garnish is often a visual tool.
- Individual expression, flair and imagination are key ingredients. A visual signature.
- Marinades, spices and sauces can add a touch of individualism and provide a meal with 'upscale nouvelle', 'hearty down home', or an 'ethnic' flair. Keep in mind spices and herbs that go particularly well with lamb : Rosemary, mint, sage, garlic, shallots and thyme.
- Garnish does not need to be complex. Perhaps as simple as a perfectly placed piece of chervil or a drizzle of infused olive oil.