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Posts in : Ingredients chopped fresh rosemary

  • Roasted Rack of Lamb



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    Roasted Rack of Lamb

    Course brunch
    Cuisine Moroccan

    Prep Time 20 minutes
    Cook Time 20 minutes

    Servings
    servings


    Ingredients

    Course brunch
    Cuisine Moroccan

    Prep Time 20 minutes
    Cook Time 20 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.


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  • Rosemary Roasted Turkey



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     Rosemary Roasted Turkey
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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