Rosemary Garlic Seasoning Food

ROSEMARY GARLIC RUB

Rosemary Garlic Rub image

This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.

Provided by Christopher Anderson

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
⅓ cup olive oil

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.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 3.8 g, Fat 18.3 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 2.6 g, Sodium 1442.8 mg, Sugar 0.1 g

RACK OF LAMB WITH ROSEMARY GARLIC MARINADE (OVEN ROASTED)

Rack of Lamb with Rosemary Garlic Marinade (Oven Roasted) image

Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.

Provided by Nagi

Categories Mains

Number Of Ingredients 11

Ingredients

2 x 800g / 1.3lb racks of lamb (, frenched (Note 1))
4 garlic cloves (, minced)
1 tbsp fresh rosemary (, finely chopped)
4 tbsp extra virgin olive oil
1/2 tsp salt (, cooking/kosher salt)
1/4 tsp black pepper
2 tbsp olive oil - for searing ((1 tbsp each rack))
30g / 2 tbsp butter (, cut into 1cm / ½" cubes)
2 garlic cloves (, smashed (use side of knife))
1 sprig rosemary
1 quantity Salsa Verde ((see separate recipe))

Steps:

Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.
Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.
Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.
Preheat oven: Preheat oven to 200°C/390°F (180°C fan).
Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.
Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.
Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.
Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!
Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.

Nutrition Facts : Calories 511 kcal, Carbohydrate 5 g, Protein 43 g, Fat 34 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 153 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving