For a fragrant variation on classical Osso Bucco add some rosemary and grated orange zest/juice when braising veal shin in the traditional way.
Add rosemary also to slow cooked braises like beef short ribs or lamb shanks or casseroles.
Sauté diced potatoes with leeks and rosemary or add to roast root vegetables.
Mix into balsamic vinegar and EV virgin olive oil to use as a dipping condiment for warmed sourdough or ciabatta.
Add to overnight marinades for butterflied lamb, butterflied chicken, rib-eye steaks, T-bones, lamb cutlets or kebabs, or chicken pieces before barbecuing.
Rosemary Cracker Bread - separate rounds of Lebanese bread or pita bread. (Each bread will separate into two thinner rounds). Brush with EV olive oil and sprinkle with dried rosemary (crushed or blitzed), sea salt and black pepper. Bake (at low temperature until crisp) and break into rosemary crackers to serve with cheese boards and dips. Or make a delicious thin crust pizza by topping Lebanese bread with pasta sauce, paper thin potato slices, grated mozzarella or crumbled feta, and a sprinkling of rosemary, black pepper, and EV olive oil.
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