Rosemary

Used in 4 recipes on RecipeWiki.

Rosemary is a woody, evergreen herb with needle-like leaves. Its flavour is resinous, piney and strong, so a little goes a long way. Unlike soft herbs, it stands up to long cooking and high heat. It roasts with the meat in Roast Leg of Lamb with Garlic and Rosemary, goes into the tin with Crushed Roast Potatoes, and tops No-Knead Sourdough Focaccia. In Pasta e Fagioli it flavours the slow-simmered beans. Strip the leaves by running your fingers down the stem against the direction they grow, and chop finely, because whole needles are tough.

What else can I make with it?

Most often cooked with

Recipes with rosemary

Crushed Roast Potatoes — shot from directly overhead: floury potatoes parboiled

Crushed Roast Potatoes

Floury potatoes parboiled, crushed flat and roasted in hot fat, so the broken surfaces crisp into edges a whole roast potato never gets.

1 hr 15 minServes 6

BritishPotatoesSide dishes

No-Knead Sourdough Focaccia — shot from directly overhead: a slow sourdough focaccia fermented overnight in the fridge

No-Knead Sourdough Focaccia

A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.

13 hr 25 minServes 8

BakingBreadItalian

Pasta e Fagioli — shot from directly overhead: borlotti beans cooked down until half of them collapse

Pasta e Fagioli

Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.

1 hr 5 minServes 4

ItalianMain coursesPasta

Roast Leg of Lamb with Garlic and Rosemary — shot from directly overhead: a bone-in leg studded with garlic and rosemary

Roast Leg of Lamb with Garlic and Rosemary

A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.

1 hr 55 minServes 6

BritishFresh herbsMain courses