ROSEMARY BARBECUE RECIPES
GRILLED ROSEMARY CHICKEN BREASTS RECIPE | ALLRECIPES
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Chicken Breast
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, CarbohydrateContent 3.9 g, CholesterolContent 65.8 mg, FatContent 11.6 g, FiberContent 0.3 g, ProteinContent 26.7 g, SaturatedFatContent 1.8 g, SodiumContent 276 mg, SugarContent 0.2 g
BARBECUED SADDLE OF LAMB WITH LEMON & ROSEMARY RECIPE ...
Bundle herbs and flavourings into the middle of the joint, letting the flavour permeate all the way through the meat
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.
- Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them – this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.
- Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.
Nutrition Facts : Calories 583 calories, FatContent 43 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 47 grams protein, SodiumContent 0.36 milligram of sodium
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This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
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