Recipes with Rosemary

Chicken with Rosemary

Take the bag out and rinse the chicken with giblets. The chicken in half and slice the rump of. Remove any fat lumps. Rub both halves with salt and put them in a baking dish with the skin side up. Drizzle with olive oil and sprinkle with plenty of Rosemary.

Kyllinggryde

Slice the chicken and Leek into smaller pieces, brown them in the fat. Add the broth and spices. Cook over low heat for about 10 minutes for the chicken is done. Peel and cut the appelsinen in both, so you avoid membranes. Put them in and let them get through

Easter lamb in spring green

It is not necessary to bone lamb Club, but it is much easier to cut it at the table, when the legs are: taken out. Put the mallet with fat side down. With a tip of sharp knife cut the upper and lower side free of the collarbone. Then cut in the wrist and co

White wine marinated lamb

Lamb boned and added up the mallet in a large dish with fresh rosemary, lemons sliced, onions in rings (put also løgskallerne down in), 1 bottle of white wine, carrots in large pieces and individual cloves garlic. The dish covered with foil and placed in the r

Leg of lamb roast on vegetables

Get EVS. the butcher to bone the Lamb Club, then it is easier to cut out. Rub it well with the spices. Com peeled, sliced potatoes in a baking dish with sliced leeks, crushed garlic cloves and chopped parsley. Put lamb Club of this. Came over and pour the brot

Leg of Lamb with herbs

Renderings of the mallet and rub the Lamb with salt and pepper. Mix the cut onion and crushed garlic with the clip, bay leaf, Rosemary, lovage leaves and possibly. SAR. The herbs should preferably be fresh, but dried can be used. In this case, use only half th

Leg of lamb a la Madame Desbussont

Buy a Danish leg of Lamb with the butcher and ask him to cut the leg from the hip, but let the shank sit on. Cut the shank of (you can also ask the butcher about it), and got it in a pan and cover it with cold water. When it has been given a rehash, skimmed it

Roast Beef Tenderloin In Marinade

The meat is fine-tuned for membranes and tendons, a piece that the thin Apex is cut off, and the thick end of the loin is just so thick all the way through, the 2 afskærringer can gemmmes to other purposes or they can be fried in a shorter time. Stir the ma