Rosemary - Romarin

Rosemary is a bush of the Mediterranean region. This herb is appreciated for many reasons. The honey obtained from its flower is very popular in Spain. Its strong perfume is also frequently employed as an ingredient for perfume. Last but not least, these leaves are very appreciated in Mediterranean cooking!

Rosemary, whose dry leaf looks like pine needle, has a spicy and tangy taste.

Rosemary is believed to aid in digestion, to have antispasmodic effect and also to help to fight asthenia.

How do we use rosemary in our cooking?

- Flavouring of pan fried potatoes

- Flavouring of stew meats
- Flavouring of baked or barbecue meats, such as lamb, pork and poultry

- Flavouring of marmalades


For more recipes and instructions, check out Our Recipes.

Bon appétit !

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Braised lamb shoulder - rosemary, bay leaves, thyme

Braised lamb shoulder - rosemary, bay leaves, thyme

Ingredients
(for 2)


500g of lamb shoulder
100ml of white wine
50g of carrots
50g of onions
1 tomato
2 sheets of gelatine (soaked in cold water and squeezed dry before use)
Rosemary
Bay leaves
Thyme
Salt and pepper
Olive oil


Instructions

Debone the lamb shoulder.

In a heated up pan with olive oil, sear the lamb meat until browned. Deglaze with white wine, add a crushed tomato and add water to mid height. Add in rosemary, bay leaves and thyme, and season with salt and pepper. Remove from fire and bake covered in a preheated oven, until meat falls apart. Remove meat, shred and stir in gelatine with a little juice and shape them into rolls.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Roasted chicken - rosemary, bay leaves, thyme, parsley

Roasted chicken - rosemary, bay leaves, thyme, parsley

Ingredients
(for 4)

1 whole chicken (around 1.3kg)
2 shallots
Rosemary
2 bay leaves
Thyme
Parsley
Salt and pepper
Olive oil

Instructions

Rub chicken inside and out with salt and pepper. Combine rosemary, chopped bay leaves, thyme and parsley. Rub herb mixture inside the chicken. Drizzle some olive oil and the remaining herb mixture over the chicken.
Place chicken in a large roasting pan together with peeled shallots.
Bake in preheated oven (200 degrees for at least 90 minutes) until juices run clear when thigh is pierced with a fork. Drizzle chicken with juice every 20 minutes throughout baking.

Serve immediately with your favourite vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Ingredients 
(for 2)

200g saddle of lamb

50g of carrots

50g of onions

50g of rice

20g of butter

2 tablespoons of cream

1 cup of grated parmesan cheese

Bay leaves

Thyme

Rosemary

Salt

Olive oil

Instructions 

Debone the saddle of lamb and keep the bones for realizing the stock.

To realize the stock:

- Heat up some oil in a pot

- Cook bones in pot until browned

- Add in diced carrots and onions, continue to cook until browned

- Add in water until it covers all ingredients

- Add in bay leaves and thyme and leave to simmer

Once stock is cooked, strain it, reduce and thicken it up.

Heat up pan with olive oil, reduce to low heat and sear lamb, seasoning with rosemary and salt, finish in the oven to medium rare and let rest.

In a small pot, heat up the butter, add in rice, some stock and some water and let rice cook. When the rice is cooked, add in cream and grated parmesan cheese and mix evenly.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com