Rosemary – your winter herb
All herbs add flavour to recipes but rosemary is particularly useful as a kitchen culinary herb as it is a great survivor throughout the winter season. If you are lucky enough to grow fresh rosemary in your garden (or in a pot) then it is certainly worth trying out in new recipes although dried rosemary can also work just as well.
Rosemary is sometimes overlooked because of its strong aromatic flavour but this can also be one of its strengths. Finely chopped rosemary leaves can be paired with all types of foods – roast lamb, chicken, veggies and even a wonderful addition to simple desserts.
All herbs are brimming over with antioxidants and full of healthy vitamins and minerals, used in cooking or for many other therapeutic properties such as calming teas, bath soaks, hair rinses. Rosemary does not disappoint on that level. During the winter months, rosemary provides a rich source of vitamin C, iron and magnesium and its aromatic scent has also been known to relieve stress and improve memory and concentration.
Here are a few simple recipes to introduce you to the delights of the winter herb rosemary, starting with grilled lamb with rosemary butter. Have you tried Maple Syrup and Rosemary Caramelised Onions Recipe?
Grilled Lamb with Rosemary Butter
- 2 lamb chops
- 200 g butter
- 2 tbsp fresh rosemary leaves stripped from woody stems or 2 tsps dried herb
- Sea salt
- Black pepper
- Squeeze fresh lemon juice.
- hop rosemary leaves very finely
- Either whiz in blender with the butter or mix together in a pestle and mortar
- Add butter, lemon and mix until all ingredients are combined
- Check seasoning. Add sea salt and black pepper to taste.
- Using clean hands, roll out the butter into a long sausage shape and wrap in cling film. Place in freezer until ready to use.
- Slice off slices and serve with appropriate dish.
- At the same time
- Grill lamb chops to taste and serve, topped with rosemary butter.