A - Z Blog Challenge: R

A-Z Blog Challenge: R

Rosemary:

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

Ingredients: 

• 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.

Method: 

• 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