Tag Archives: rosemary

Lamb Stew with Rosemary, Garlic and Leeks

Lamb Stew with Rosemary title

Several years ago, I honestly can’t remember how long ago, I bought a little rosemary plant. It grew and grew and grew and occasionally I would remember to transplant it into a bigger pot. Then I decided I needed as much edible landscaping as possible so one of the things I did was to plant that rosemary into the ground by the front door. Now it’s gotten so big it reaches out into the walkway and brushes against you as you pass. It smells so good! But recently my husband commented that he felt like it was going to grab him and not let go , so I decided I had to trim it back. I filled a half-gallon jar with branches and gave them away at last week’s farm foods/raw milk pickup, but still that rosemary reaches out.  That’s where this recipe comes in – anyway to use more rosemary is a good thing!

We love lamb and I have a freezer full of lamb right now, but if you like beef better you can certainly substitute some nice grassfed beef stew meat for the lamb.

Lamb Stew with Rosemary, Garlic and Leeks
Recipe type: stew
Cuisine: Mediterranean
Fragrant rosemary permeates this comforting stew. Serve it over garlic mashed potatoes for an easy supper.
  • 1½ lbs. lamb stew meat cut into bite-size chunks
  • 3 cloves garlic, smashed
  • 2 Tblsp fresh rosemary needles, chopped
  • olive oil
  • 1 large leek, washed and chopped
  • 2 stalks celery, chopped
  • 1 15oz can diced tomatoes
  • 1½ cups beef broth, preferably homemade
  • 20 olives, green or black, pitted and halved
  • sea salt and pepper to taste
  • 1 Tblsp chopped fresh parsley for garnish, opt.
  1. Drizzle the olive oil in a Dutch oven over medium heat.
  2. Sprinkle the lamb with salt.
  3. When the oil is shimmering add the lamb to the pot and brown it on each side for a few minutes.
  4. Sprinkle in the rosemary and garlic stirring well and cook for another minute.
  5. Add the chopped leek and celery continuing to stir, and cook for two or three minutes until everything is fragrant.
  6. Stir in the tomatoes and broth, reduce the heat and allow the mixture to simmer, covered, until the vegetables and meat are tender.
  7. Stir in the olives and sprinkle with fresh black pepper and cook another ten minutes.
  8. Taste and adjust for salt if needed.
  9. Garnish with chopped parsley and a drizzle of olive oil if desired.

a bumble bee visits my rosemary bush

a bumble bee visits my rosemary bush

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Roast Leg of Lamb

carving lamb

tender slices of medium-rare roast lamb

Lamb has a long, rich, worldwide culinary history. Enjoyed in ancient China, Greece, Italy, Iraq and Romania, sheep were one of the earliest of the domesticated animals. Even today the Romans claim they have the best pastureland in all of Italy and therefore the best tasting lamb. The roast leg of lamb is traditionally found on the Sunday family dinner tables in France, but it makes a wonderful main course for any holiday or family gathering.  Not only is roast lamb delicious, it is thankfully also easy to prepare.  Roast leg of lamb will grace our family table this Easter, and I hope you can enjoy it at your house too.

A whole leg of lamb usually weighs anywhere from 4 to 8 lbs. Choose the size that best fits the number of people you will serve, and be sure to get enough for leftovers. Roast lamb stew, sandwiches, and stir fry are all delicious.

For the richest flavor schedule your lamb preparations for the day before you plan to serve so the meat can absorb the flavors of the herbs and seasonings.  In the recipe below I give you two options for the herb blend. The oregano and lemon blend will give you more of a Greek-style flavor, while the rosemary blend is more Tuscan/French. I give measurements for a 5-6 lb. leg of lamb. If yours is larger then just scale up the seasonings a bit so you’ll have enough to cover the whole thing. Roasting the meat at high heat and then reducing it to finish at a lower temperature will give you tender, juicy meat even with grassfed, pasture-raised lamb.

Roast Leg of Lamb
Recipe type: Main Course
Fragrant roast lamb makes a festive main dish for any family occasion.
  • 1 leg of lamb with the bone, about 5-6 lbs.
  • 4 cloves of garlic, crushed
  • 3 Tblsp fresh rosemary needles pulled from the stem
  • 1 tsp each of Sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • OR for Greek-style flavors replace the rosemary with 3 Tblsp fresh oregano leaves plus the zest and juice of half a lemon
  1. For best flavor season the lamb the day before, or at least several hours before, you plan to serve.
  2. Place the garlic, rosemary, olive oil, salt and pepper in a small food processor and process into a finely minced puree.
  3. If you don't have a food processor you can mince the rosemary as finely as possible and then use the back of a large spoon to crush and mix the rosemary, garlic, oil, salt and pepper in a bowl until well combined.
  4. Use the tip of a sharp knife to make a dozen or more 1" deep slits all over the surface of the meat.
  5. Insert ½ tsp of the herb mixture into each of the slits, pushing it down into the meat until you've used it all up.
  6. Wrap the lamb tightly and refrigerate for up to one day.
  7. To roast, remove the lamb from the refrigerator an hour before roasting time to allow it to come to room temperature.
  8. Preheat the oven to 425 degrees.
  9. Remove the wrap and place the lamb in a roasting pan with the fat side facing up.
  10. Place the lamb in the preheated oven and roast for 30 minutes.
  11. Reduce the oven temperature to 300 degrees.
  12. Continue to cook the lamb for another 50 minutes, basting with the accumulated juices from the bottom of the pan.
  13. Use a meat thermometer to check for doneness.
  14. Medium rare is an internal temperature of 145 degrees, medium is 160 and well done is 170.
  15. When the meat is done to your liking, remove the lamb from the oven and tent with aluminum foil allowing it to rest about 15 minutes to absorb the juices and be ready for slicing.
  16. If your lamb is over 5lbs plan on an extra 30 minutes of cooking time per pound.


lamb before

leg of lamb with rosemary garlic herb rub


leg of lamb

golden roasted leg of lamb








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This blog has been liked to Allergy-Free Wednesdays at Whole New Mom and Wellness Wednesdays at Richly Rooted.




Gluten-free Rosemary Lemon Mini Corn Muffins

rosemary bushThe rosemary out my front door is getting so big that I can’t help but reach out and brush it as I walk in and out. I love the fragrance of rosemary! I also love how rosemary tastes in so many different foods. Recently I went searching for a rosemary corn muffin but couldn’t find any recipes that didn’t also call for regular flour. I have personally been avoiding gluten for about three months. So I decided to do a little experimentation to see if I could make a gluten-free corn muffin the whole family would like.  I came up with these mini-muffins with the cornbread texture I wanted plus the bonus of fragrant rosemary and the bright notes of lemon. They were just what I needed to go with big bowls of summer vegetable soup.

I really like the sprouted cornmeal from To Your Health Sprouted Flour Company. Sprouting is one of the ways you can make grains easier to digest and more nutritious. Almond flour is made from grinding almonds. You can purchase it in most health food stores and some grocery stores, but it is also easy to make your own. I used sliced almonds from the bulk bins ground in my food processor.

Rosemary Lemon Mini Corn Muffinsrosemary lemon corn muffins

1 cup almond flour

1 cup sprouted cornmeal

1 Tblsp coconut flour

1/2 tsp  sea salt

1/2 tsp baking soda

2 eggs

1/4 cup honey

1/4 cup melted butter

1 Tblsp chopped fresh rosemary

1 Tblsp lemon zest

juice from 1/2 of a lemon

I put everything into my food processor in the order it appears here in the recipe. Then I just rosemary lemon corn muffin with butterwhirled it up until everything was evenly mixed. I think the food processor gives these gluten-free baked goods a lighter, more tender texture. If you don’t have a food processor just mix everything well in a large bowl.  Grease your mini-muffin tin with a little butter or lard and then fill each cup with about one tablespoon of batter. This recipe made 24 mini muffins using 1 Tblsp batter for each muffin.  Bake at 350 degrees for about 10 minutes. Turn onto a wire rack. Serve warm with plenty of butter.