Rosemary Salt Or Chilli And Rosemary Salt

[Nicko_Cairns]

Hi,


One of the easiest condiments ever, get a bunch of rosemary and a handful of sea salt and blend in your blender (or spice grinder, i use a coffee grinder and it's great) until you get a nice green salt. add more or less rosemary/salt until you are happy with the consistency but you basically want it kermit green and nice and fine.


Try rubbing the salt into lamb roasts before roasting, or sprinkle on chicken once it's been cooked, bloody beautiful. For the lamb roast I get a leg of lamb, cut slits into the flesh and stick peeled cloves of garlic into the slits, then pour some olive oil all over the leg of lamb and rub it into the slits with your hands (have some paper towel handy for when you're done), then sprinkle rosemary salt all over the leg of lamb and rub that in too, cover the roast with foil and cook at 180C for 1.5 hours, then open up the aluminium foil and turn the roast over, re-cover and cook for a further 1 hour, then take off the foil and finish the roast with a further half an hour...presentation side (garlic side, top of roast) facing up to finish. yum.


You can also make a chilli salt, or add chilli to the rosemary salt.

This will change your lamb roasting life


Cheers,



Nicko.

 

[Amber Fluid]

I always use garlic and rosemary for my lamb roasts. However, I haven't tried it as you have said, i.e. with salt. Nevertheless, I am a bit concerned as a leg would be over cooked at 180C for 3 hours, I usually have a medium size leg in at 180C for 1.5 hours and that's usually cooked well.

I'd be keen to try the chilli alternative on my next roast.

 

[browndog]

I always use garlic and rosemary for my lamb roasts. However, I haven't tried it as you have said, i.e. with salt. Nevertheless, I am a bit concerned as a leg would be over cooked at 180C for 3 hours, I usually have a medium size leg in at 180C for 1.5 hours and that's usually cooked well.

I'd be keen to try the chilli alternative on my next roast.

Yes, 3 hrs for a leg of lamb sounds like a recipe for disaster.

-BD

 

[brettprevans]

3hrs ar 180C no.good.

I will do leg at 200c fir 30min then turn down to 140c for 3hrs or more. Long slow after sone caramelisation and sealing.

Love the idea of chilli salt. I ready do rosemary salt. Great for chops

 

[kirem]

fennel seed and salt for porcine.

 

[J Grimmer]

3 HR lamb roast sounds great, the trick Nicko said was to cover it in foil this does keep a lot of moisture in and meat will be melting good. Diffiantly give it a go.

Just recently i was involved with cooking a whole lamb, dead simple just took 10hrs over hot coals, meat was sensational, with regular basting with a garlic, salt, rosemary, water.

 

[Nicko_Cairns]

I always use garlic and rosemary for my lamb roasts. However, I haven't tried it as you have said, i.e. with salt. Nevertheless, I am a bit concerned as a leg would be over cooked at 180C for 3 hours, I usually have a medium size leg in at 180C for 1.5 hours and that's usually cooked well.

I'd be keen to try the chilli alternative on my next roast.

whoopsie, should read 150C (fan forced), cheers.

 

[lukasfab]

:lol: :lol: :lol: where have you been dude

 

[Nicko_Cairns]

:lol: :lol: :lol: where have you been dude

I could tell you...but...