Garlic Rosemary Studded Strip Roast Food

ROSEMARY-ROASTED GARLIC STRIP STEAKS

Steps:

• Preheat oven to 400°F.
• Peel away outer layers of garlic skin; do not separate cloves. Cut thin layer from top of garlic bulb, exposing tops of individual cloves. Place cut side up in a small bowl. Drizzle with about 1 teaspoon olive oil. Cover with foil.
• Bake 25 to 30 minutes or until garlic in center is soft when pierced with a sharp knife. Cool slightly. Squeeze or scoop the Garlic paste from paper layers; discard paper layers. Mash garlic paste with a fork or spoon.(Maybe made to this point up to 2 days in advance and refrigerated until used).
• Heat broiler to medium-high heat. In small bowl, blend garlic paste, the remaining 1 teaspoon oil, rosemary, garlic pepper, and onion power. Rub on both sides of each steak.
• Place steaks on rack of broiler pan. Cook 6 to 9 minutes per side or to desired doneness.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

ROSEMARY ROASTED GARLIC

Steps:

• Preheat your oven to 200c.
• Cut about 1cm from the top of each garlic bulb and discard the tops.
• Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
• Season with salt and pepper.
• Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
• Remove the garlic from the oven and stand covered for 10 minutes.
• Squeeze the garlic from the cloves and use as desired.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
• You can utilize any fresh herbs you have in your garden or local market such as rosemary.
• Take the steaks out and let them rest about an hour before you start to work with them.
• In the meantime, fire up the oven to 350 degrees F.
• Take your garlic bulbs and slice them in half diagonally.
• Season with olive oil and sea salt.
• Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
• Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
• Add spinach and saute until spinach is just wilted.
• Season with salt and pepper.
• Chop up the sun-dried tomatoes and toss with the spinach.
• When the spinach has cooled, throw in the brie and the roasted garlic.
• You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
• Mix together very well!
• Season with salt and pepper.
• You can also throw in a teaspoon or so of fresh rosemary at this point.
• Set aside.
• Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
• Carefully stuff the steaks with your roasted garlic stuffing.
• Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
• I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
• A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
• Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
• Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
• Take out the rosemary.
• To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
• Garnish with fresh rosemary.
• It is excellent to have a nice fresh loaf of bread to serve with this.
• I also BBQ up some fresh local corn on the grill to accompany this meal.
• It is a fairly easy and gourmet meal to prepare.
• You can even make the stuffing the night before.
• Enjoy!
• And long live garlic!

NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER

Steps:

• Pat roast dry and rub all over with 1 tsp. salt; set aside.
• Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
• Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
• Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
• Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
• Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.