Breaded Rosemary Lamb Chops
Posted on December 29, 2007
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup ham glaze
2 tablespoons olive oil
Preheat oven to 450ºF (230ºC).
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Rosemary-Garlic Roasted Chicken
Posted on December 7, 2007
1 (5 to 6 lb.) roasting chicken
1 tbsp. chopped fresh rosemary
8 cloves garlic, crushed
2 md. red onions, quartered
2 heads garlic
2 tsp. olive oil
Preheat oven to 450°F. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.
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