Using the correct spice

mr toad

I am grilling lamb chops - the reciep calls for "Herbs of the Province" - - Would Dizzy Pig's "Mediterranean-ish be an acceptiable substition?

fishlessman

Mediterranean-ish will be better with lamb.  if you can find za'atar seasoning i would use that, lamb needs a stronger seasoning

paqman

Definitely not the same but if it as all you have then I would say it is probably fine.  I agree with fishlessman. Za’atar is probably a better substitution.

gpsegg

Dizzy Pig's Red Eye Express is excellent on lamb chops.

TideEggHead

I've used this recipe quite a few times for lamb chops, just mix in a food processor, it makes a paste. We normally have all these ingredients at the house.

2 large garlic cloves, crushed

1 tablespoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

Pinch cayenne pepper

Coarse sea salt

2 tablespoons extra-virgin olive oil

I have just used dry leaves and dialed back the amount a little.

mr toad

Thanks for the comments

Photo Egg

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

lkapigian

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

I get this in 5 pound tubs

Photo Egg

lkapigian said:

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

I get this in 5 pound tubs

5 pounds at a time…Yea!
It’s a great all around spice. I love it on scrambled eggs.

TideEggHead

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

Also good on fish!

Photo Egg

TideEggHead said:

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

Also good on fish!

So agree. I use it like blackening seasoning on fish.

PigBeanUs

If you want to stick to your recipe though, subbing zatar or Mediterranean herbs and spices is not going to work. 

herbs de provence are usually a mix of thyme, some rosemary, oregano, and especially lavender. Marjoram and savory are typical too. 

But there is no standard ratio, and people usually make their own mix. 

It’s usually dried. 

There are no spices in it. Just herbs. 

See 

https://en.m.wikipedia.org/wiki/Herbes_de_Provence

nolaegghead

Herbs de provance are a generic representation of what you might find in Southern France.  Nothing special there except there's usually lilac.

Lamb is eaten everywhere there are lambs which is everywhere.  No wrong way to do it and therefore there's no one "correct" way either.

PigBeanUs

Lavender. Not lilac. 

Anyway, it’s incorrect if the guy asks for a substitution of Herbs de Provence and someone suggests a completely different thing. 

I mean, a ‘substitution’ in a recipe is generally supposed to be close to the original. 

You can substitute sugar for salt if you really want to. But it isn’t really a “substitution”

nolaegghead

Lavender, right.  My bad.

Otherwise, it's typically savory, marjoram, rosemary, thyme, and oregano.

nolaegghead

I think I get confused because lilac is very E6E6FA

SGH

I’m probably the odd man out here, but I like sage on lamb. But then again I like sage on just about everything. 

loco_engr

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

Do you recall what spice you used @ the 2011 Athens Eggfest?
Those were PDG! 

caliking

loco_engr said:

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

Do you recall what spice you used @ the 2011 Athens Eggfest?
Those were PDG! 

If you want to see magic happen, give @Photoegg a shaker of Cavender's, a rack of lamb, and a grill. Best d@mn lamb lollipops I've had.

He's made these at a number of eggfests, and I made sure I stayed close to his tent whenever they were on the menu

Photo Egg

loco_engr said:

Photo Egg said:

I really like the DP Mediterranean on lamb. You might need to add a little salt with it.

I have used Red Eye and it is good as well but a little to much sugar for my taste.
This is also excellent.

If you want to fresh it up a little, mix your spice with a some finely minced garlic and enough EVOO to make a paste. Apply to chops and wrap in plastic wrap and refrigerate for a few hours. 

Do you recall what spice you used @ the 2011 Athens Eggfest?
Those were PDG! 

Thanks, I’m sure mine are never traditional. I have made them with so many different rubs and spices over the years. I like them all. EVOO, garlic and fresh herbs to just salt and pepper.
Back to your original question…Was I drinking Rum. Ha Ha

nolaegghead

Cavender's Greek Seasoning is good stuff....we usually always have some on hand but haven't for a while.   It's the Greek version of our Tony Chachere's.  Not sure it's an "Ancient Greek Formula" (given it's use of corn starch and MSG) but it's a great way to get a different flavor without digging through the spice rack.