Boneless Roasted Leg of Lamb
The fresh flavors of lemon, garlic and rosemary are the perfect complement for roasted lamb. Serve lamb with English roasted potatoes, asparagus or sautéed glazed baby carrots. INGREDIENTS 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2... Read More
Olives Al Forno (Roasted Olives with Herbs)
INGREDIENTS 4 cups mixed, unpitted olives (i.e., picholine, nicoise, and kalamata) 3/4 cup extra-virgin olive oil Wide zest strips of peel from 1 lemon and 1 orange 4 dried bay leaves 3 tablespoons fresh rosemary leaves (removed from stems) 1 tablespoons fresh oregano leaves, chopped Garlic Confit (recipe below) 1/4... Read More
Tuscan Lemon and Rosemary Marinated Chicken
INGREDIENTS 1 3 1⁄2-lb. chicken, cut into 8 pieces 1⁄ 2 cup extra-virgin olive oil 1⁄ 2 cup fresh rosemary leaves 1 teaspoon fresh thyme leaves 1⁄ 4 cup fresh lemon juice 10 cloves garlic, thinly sliced 1 lemon, peel removed, pith and pulp chopped Kosher salt and freshly ground... Read More
Rosemary
Rosemary (Rosmarinus officinalis) is a woody perennial herb native to the Mediterranean. Like many herbs, it is native to the mint family Lamiaceae. This aromatic herb with its distinctive resinous flavor has evergreen, needle-like leaves between 1 and 1.5 inches in length and is used in cooking as well as... Read More