Got Rosemary?
Posted on | December 11, 2008 | Leave a comment | Print This Post
A friend gave us a nice bunch of rosemary. What to do, what to do? It needed to be fast and easy, and something I could do while I was writing.
Here’s what I did:
Rosemary Lamb Chops
Serves 4
- 2 teaspoons minced garlic (fresh is great but I had some in a jar)
- 1 teaspoon chopped rosemary
- 1/2 teaspoon thyme leaves (again, fresh is great but I used dried, same measurement, and it was fine)
- 1 teaspoon sea salt
- dash of cayenne pepper (I have kids so I skipped this one)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 4 lamb chops
- Mix ingredients except for lamb in a bowl and whisk to mix. Pour marinade into a ziplock bag.
- Add lamb to the bag and rub in the marinade, making sure both sides are covered.
- Marinate one hour – overnight if possible.
- Bring lamb to room temperature before grilling.
- Cook on the grill or under broiler (the latter doesn’t always work well for me, but we were out of gas for the BBQ last night so it was fine), about 3-4 minutes per side.
Rosemary Raisin Focaccia Bread
Makes 1 pound loaf
- 3/4 cup warm water
- 2 tablespoons extra virgin olive oil
- 1-3/4 cups bread flour
- 1/2 cup whole wheat flour
- 2 teaspoons sugar
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon salt
- 1-1/2 teaspoons bread machine yeast
- 1/2 cup raisins or Zante currants
- Add ingredients to bread machine pan per your bread machine instructions. (I use my bread machine to mix whenever possible — no KitchenAid mixer yet!).
- Select dough cycle (about 1-1/2 hours for kneading and first rise).
- Lightly oil a large cookie sheet.
- On a lightly floured surface, add in raisins and roll into a 12-inch circle or rectangle. If you chose to mix and knead the bread by hand instead of by bread machine, you can add in raisins prior to the first rise.
- Place on cookie sheet and cover with plastic wrap. Let it rise for 30-45 minutes or until doubled in size. It was late in the day and started getting cold in my kitchen so I warmed up the oven for a minute and placed the pan in there – to make sure it’s not too hot, touch the inside oven door.
- When properly risen, remove from oven. Preheat to 400 F.
- With the tips of your fingers, dimple the top of the dough.
- Brush or drizzle olive oil on top of the dough. It’s OK if the olive oil pools in the indentations. Sprinkle with rosemary leaves for garnish.
- Bake for 18 to 25 minutes or until lightly browned. Cut into wedges or rectangles.
I added a side dish of lightly stir-fried spinach (dash of soy sauce and 1/4 teaspoon garlic) and my husband brought home a great full-bodied Chilean red wine (regularly $24.99 on sale for $6.99). Dinner was done!
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