A-Z Blog Challenge: R
Rosemary is the quintessential herb, a must have in any cook's garden. When I see one growing outside a person's home, I can't help but wonder what meals they make using it. Rosemary growing in a garden is a sure sign that a 'cook' lives here...a true cook, one that cares enough to grow and nurture their own ingredients.
Did you know that Rosemary keeps the critters away at a BBQ - next time you are getting eaten to death at a barbecue, throw some Rosemary leaves / stems onto the embers - the smell of Rosemary smoke in the air keeps the insects away from the vicinity. If you are an insect magnet ( as my husband is) and they still bite you, rub Rosemary onto your legs and arms - you will small like a roast but it beats getting eaten alive, right!
Rose's Rosemary & Lamb-Ball Sticks serves 4-6
- 500gm Lamb Mince
- 1 onion finely diced
- 2 tablespoons Tomato Paste/puree
- 1 teaspoon Italian Herbs
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon dried Rosemary
- Seasoning - salt & pepper
- 1 small egg
- 4-6 fresh Rosemary stems ( stripped of leaves) Soak these for at least 2 hours in cold water.
- Preheat BBQ
- Place all ingredients in a large bowl adding egg last
- Use hands to combine the ingredients into the mince, thus ensuring even distribution.
- Spray non stick spray on one hand, rub hands together. Also spray a teaspoon
- Using the teaspoon, pick up small portions of mince and form into a small balls
- Thread 4 -5 small balls onto Rosemary Skewers that have pre-soaked in water to prevent them burning on bbq
- Cook for 5-10 minutes turning frequently
- Serve with a home-made yoghurt mint sauce = 150 gm fresh plain yoghurt, 3-4 sprigs finely diced fresh mint, 1 tablespoon mint sauce.
Delicious as a starter too:
- cook balls loosely in fry pan on stove top, leave to cool on rack
- once cooled skewer each ball on a toothpick
- Serve with yoghurt/mint sauce as a dipping sauce