How to use rosemary, and 3 recipes to make the most of its pungent flavour
Rosemary is often used with olive oil and garlic in Mediterranean cuisines. It is easy to store and the herb can be used fresh or dried
Rosemary is one of those ingredients that can easily overwhelm a dish. It’s strong and fragrant, with a distinctive pine flavour that can be refreshing and pleasant if used judiciously, but bitter if overused. The needlelike leaves on tough stalks are popular in Mediterranean cuisines.
As a fresh herb, rosemary stores well: you can wrap the base of the stalks in a damp paper towel and keep it in the fridge, or even put the rosemary in a small vase with about 1cm of water and use as an unusual but fragrant alternative to flowers.
Rosemary dries well, too: tie the stalks together with string and hang them upside down until the leaves turn brittle before storing in an airtight jar.
Rosemary goes well with many meats and is a classic flavouring for leg of lamb.
A simple version: sprinkle salt over the meat, then rub with olive oil, minced garlic and rosemary leaves that have been pounded in a mortar to release the essential oils.
Wrap the leg in cling film and leave in the fridge for a day or two before cooking. You can roast the lamb in the oven or grill over coals to which you have added a few stalks of rosemary.
As the herb burns, it will release a fragrant smoke that perfumes the meat.