Moist Rosemary Rub For Chicken Steak Or Lamb Food

GRILLED ROSEMARY CHICKEN

Steps:

• Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
• Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.

MARINATED ROSEMARY CHICKEN

Steps:

• In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

FAST AND EASY GARLIC-ROSEMARY MARINADE FOR STEAK OR CHICKEN

Steps:

• Mix all ingredients in a plastic, zipper bag.
• Add steaks or chicken pieces and squash around to make sure that all surfaces are coated. Seal bag, removing as much air as possible.
• Marinate, refrigerated, for 6-8 hours (flip bag halfway through if you have the opportunity.
• Grill or broil meat according to your usual preference.
• Note -- I use any sort of white wine that I happen to have on hand. The flavor will vary slightly but it will be good regardless of whether you used white zinfandel, Riesling, Chablis, or ?

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

MOIST ROSEMARY RUB FOR CHICKEN, STEAK, OR LAMB

Steps:

• Combine all the ingredients in a blender, and pulse into a coarse paste. Rub the meat with the paste, let sit for 1 hour, then grill or roast-whichever you prefer.

TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS

Steps:

• For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
• Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
• Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
• Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.

LOIN LAMB STEAKS WITH ROSEMARY

Steps:

• Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
• Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
• Cut off and discard the stems of the mushrooms to make flat caps.
• Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
• Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
• If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
• Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.

TUSCAN ROSEMARY DRY RUB

Steps:

• Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
• Stir in oregano, sage, garlic flakes, salt and pepper.
• Transfer to jar.
• Cover and store away from heat and light.
• Rub will keep several months.
• Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
• Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
• If desired, squeeze some lemon juice over the rub.
• Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

GRILLED LAMB STEAKS WITH ROSEMARY & THYME

Steps:

• Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
• Rub both sides of the chops with the pepper, rosemary and thyme.
• Clean the grill with a wire brush, then lightly oil it.
• When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
• Remove to a platter and sprinkle with the salt.
• Serve immediately, spooning a little of the collected juices over each chop.

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE

Steps:

• Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
• Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
• Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
• *Available in the spice section of most supermarkets.
• WHAT TO DRINK:
• Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.

LEMON-ROSEMARY MARINADE

Steps:

• Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
• If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB

Steps:

• Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
• Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.