Four recipes for using the herb rosemary. |
 |
Welcome to our rosemary recipe page.
Including rosemary and garlic roast leg of lamb, baked sea bass with rosemary, oranges with rosemary, and rosemary biscuits.
|
|
This page is © Copyright helpwithcooking.com |
|
Rosemary and Garlic Roast Leg of Lamb |
The leg of lamb is infused with the flavour of garlic and rosemary and is served with a fruity rich red wine gravy.
Ingredients (For 8 people)
- 6 lb (2.7 kg) leg of lamb
- ½ pint (300 ml) of lamb stock
- ¼ pint (150 ml) of red wine
- 3 sliced cloves of garlic
- small bunch of rosemary sprigs
- 2 tbsp of olive oil
- salt and pepper
Method
- Preheat the oven to 450°F (230°C).
- Calculate the cooking time of the lamb. Allow 15 - 20 minutes per 1 lb (455 g) of lamb, depending on your taste.
- With a small sharp knife make small cuts into the skin of the lamb. Insert a sprig of rosemary along with a slice of garlic into each incision.
- Rub olive oil into the lamb and season with salt and pepper all over.
- Place the lamb into the oven and roast for 15 minutes at the high temperature and then reduce to 400°F (200°C) and roast for a further 1hr 15 - 1 hr 40 minutes, basting frequently.
- Once the lamb is cooked to your taste, remove from the oven and transfer the leg of lamb to a serving platter. Allow to rest for 15 minutes for maximum flavour.
- Remove the fat from the roasting tin with a spoon and add the red wine and the lamb stock. Stir the liquids together.
- Place on the stove and bring to the boil making sure that you are stirring constantly.
- Continue to boil and stir until the gravy thickens to the desired consistency. Once the gravy is ready, strain into a warmed gravy jug.
- Carve the lamb and serve with the gravy.
|
Baked Sea Bass with Rosemary |
This recipe for sea bass combines the flavours of rosemary and lemon with the fish. It is delicious served with the garlic sauce that is included below.
Ingredients
- 3 lb (1.4 kg) fresh sea bass, cleaned and gutted
- ½ thinly sliced lemon
- 1 tbsp of olive oil
- 3 sprigs of fresh rosemary
- coarse sea salt
- For the garlic sauce
- 4 tbsp of water
- 2 tbsp of olive oil
- 2 fresh bay leaves
- 2 crushed cloves of garlic
- 2 tsp of capers
- 2 tsp of coarse sea salt
- 1 tsp of lemon juice
- 1 sprig of rosemary
- pepper
Method
- Preheat the oven to 375°F (190°C).
- Cut the fins from the fish and remove the scales by rubbing the body with a kitchen towel.
- Make incisions into the skin of the sea bass all along the length of the body with a sharp knife. Wash the fish and pat dry.
- Fill the body cavity of the sea bass with the slices of lemon and the sprigs of rosemary, spreading them evenly down the length of the body.
- Place the fish into a roasting tray lined with aluminium foil. Brush the sea bass with the olive oil and sprinkle with some coarse sea salt.
- Place into the preheated oven and bake for 45 - 50 minutes.
- Whilst the fish is in the oven, prepare the garlic sauce. Blend together the capers, garlic, water and sea salt with a hand blender until smooth.
- Bruise the bay leaves and the sprig of rosemary with the back of a spoon and add to the garlic mixture. Stir all the ingredients, add the lemon juice and olive oil and blend thoroughly.
- Season with pepper.
- Remove the sea bass from the oven when cooked through and transfer to a serving dish. Add a little of the garlic sauce but keep the rest separate.
- Serve the fish with the garlic sauce and a selection of steamed seasonal vegetables.
|
Oranges with Rosemary |
This dessert is light and refreshing, especially after a heavy meal. It is delicious on its own or served with yoghurt. The rosemary gives the oranges a wonderfully different flavour.
Ingredients
- 6 large oranges
- 12 fl oz (340 ml) of water
- 3 tbsp of clear honey
- 2 large sprigs of rosemary
Method
- Wash the rosemary and dry it. Place the sprigs into a medium-sized saucepan with the water.
- Add the honey to the pan and gently bring the pan to the boil. Whilst the water is heating up, stir continuously to blend the honey into the water.
- Once the water is boiling, reduce the heat and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- Peel the oranges, remove as much pith as possible and cut into slices.
- Layer the oranges in a large bowl, stacking them into several layers and overlapping the slices as you go.
- Strain the syrup through a sieve into a pouring jug and pour over the oranges.
- Place the bowl of oranges into the refrigerator for several hours.
- Serve chilled with your choice of accompaniment or on their own.
|
Rosemary Biscuits |
Even though these biscuits contain plenty of fresh rosemary, they still taste delicious and you will soon be baking a second batch.
Ingredients
- 7 oz (200 g) of plain flour
- 1¾ oz (50 g) of softened butter
- 1 egg
- 4 tbsp of cater sugar
- 4 tbsp of lemon juice
- 2 tsp of finely chopped fresh rosemary
- grated rind of 1 lemon
Method
- Prepare two baking trays by lightly greasing them. Set aside.
- Cream together the softened butter with the caster sugar in a fairly large mixing bowl.
- Separate the egg and add the egg yolk to the butter and sugar mixture. Reserve the egg white.
- Add the lemon juice and the lemon rind and mix well.
- Stir in the freshly chopped rosemary.
- Sieve the flour into the lemon mixture and combine thoroughly until a soft dough forms.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°).
- Remove the dough from the fridge and allow to warm up to room temperature. Roll the dough out onto a clean floured surface and cut out 2½ circles with a pastry cutter.
- Arrange the pastry circles onto the baking trays, leaving an inch around each biscuit.
- In a small glass bowl, lightly beat the egg white with a fork until light and fluffy.
- Using a pastry brush, brush each biscuit with the egg white mixture. If you wish, you may sprinkle a little caster sugar over the biscuits.
- Place the trays into the preheated oven and bake for about 15 minutes.
- Remove from the oven and allow to cool on a wire rack before serving.
|
|
|
|
