885 rosemary recipes

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Tasted awesome and the house smelled so good while it was baking. I also added a ton of garlic and sliced onion to my brine. I just used all water and threw in several chicken bullion cubes to make up the broth part of the recipe. Soooo good and moist!

Fontina, mushroom, and pancetta lasagna layers a ricotta-spinach filling, rosemary-scented mushrooms, and a tomato-porcini-pancetta sauce under melty fontina and Parmesan. A rich, make-ahead Italian centerpiece.

Asparagus spears roasted with olive oil and rosemary get wrapped in ribbons of smoked salmon for an elegant appetizer that's ready in 25 minutes.

Quick microwave swordfish with sun-dried tomato paste, rosemary, and lemon. Easy Mediterranean fish dinner ready in 15 minutes with bold, concentrated flavors.

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe