Rosemary

Used since 500 b.c., rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States.

Early on, this mint−family member was used to cure ailments of the nervous system. Rosemary's silver−green, needle−shaped leaves are highly aromatic and their flavor hints of both lemon and pine. This herb is available in whole−leaf form (fresh and dried) as well as powdered.

Rosemary Essence is used both to flavor food and to scent cosmetics. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes,

stuffings and dressings.

Lamb cutlets with Rosemary and Lemon

Ingredients:

·         12 lamb cutlets

·         3 tabs. Olive oil

·         handful of rosemary leaves + sprigs to garnish

·         100 ml white wine

·         1 clove garlic

·         salt and pepper

·         strips of lemon zest

·         (Optional – teaspoon of either cornflour or gravy mix)

Method

1.    Trim excess fat from cutlets.

2.    Mix 2 tablespoons of olive oil with the wine, crushed garlic, rosemary leaves, salt and pepper and the strips of lemon zest

3.    Pour over the lamb in a shallow dish and leave for at least 30 mins.

4.    Remove lamb from the marinade and dry on kitchen paper.  Reserve the marinade.

5.    Put the 3^rd tablespoon of olive oil into a pan and fry the cutlets on a medium heat for 6 – 10 minutes on each side depending on how well you like your meat cooked.

6.    Remove cutlets and keep warm.  Add the marinade to the pan and bring to the boil – reduce it by half,  (Thicken with a little cornflour or gravy mix if desired)

7.    Pour over the cutlets and serve