Best Rosemary Lemon Butter Recipes

LEMON & ROSEMARY BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.

LEMON ROSEMARY BUTTER COOKIES

Steps:

• Cream butter, sugar, rosemary, and lemon zest with electric mixer 3 minutes. Beat in egg yolks and vanilla.
• Whisk together both flours, baking powder and salt in separate bowl.
• Shape into 2 1-inch wide logs. Wrap in wax paper and chill 2 hours.
• Preheat oven to 325 degrees. Spray 2 baking sheets with cooking spray. Slice logs into 3/8 inch thick rounds. Press one side of each cookie into sugar. Place sugar side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Trasfer to wire racks to cool.

ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER

Steps:

• 1. Adjust oven rack to middle position; heat oven to 450 degrees. Line bottom of broiler pan with foil, place broiler pan rack on top; set aside. In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined. Sprinkle underside of chicken liberally with salt and pepper. Following illustrations 1 through 3 below, gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat. Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper. Set chicken on roasting rack and then on rimmed baking sheet. 2. Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 50 to 60 minutes. Transfer chicken to cutting board and let rest 5 minutes. To carve, follow illustrations 1 through 3 below. Serve immediately.

BROWN BUTTER, ROSEMARY, AND LEMON POPCORN

Steps:

• Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
• In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

ROSEMARY LEMON BUTTER

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

ROSEMARY MARINATED RIBEYE STEAKS WITH LEMON PEPPER BUTTER RECIPE - (4.3/5)

Steps:

• In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 24 hours, turning occasionally. In a small bowl blend the butter ingredients, including 1/2 teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1 1/2 inches thick. Refrigerate until firm, 45 minutes to 1 hour. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon salt. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm

ROSEMARY-ORANGE PORK CHOPS AND LEMON-BUTTER BROCCOLINI

Steps:

• In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
• Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
• Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
• While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
• Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
• Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
• Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
• Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.