On 3 Apr 2005 16:30:08 -0500, "Bob" >
wrote:

> Katra replied to Ophelia:
>
> >> I love rosemary and I chop it very finely and of course it stays in. My
> >> DH likes the taste in food but if I leave them whole he will complain
> >> about the 'bushes' and pick them out
> >
> > Heh! I mince rosemary also!
> > It's excellent on poultry...
>
> Try this sometime (you can use lavender instead of rosemary, too):
>
> ROSEMARY SHORTBREAD

How did I miss this thread? I have rosemary growing in the side
yard... it's one of those plants that can thrive in arid conditions.

Try making Focaccia al Rosmarino (Rosemary Focaccia)
The Artisan: http://home.earthlink.net/~ggda/bredfrm.htm

Rosemary is excellent with lamb! I throw branches of it (from my
bush) over coals to create flavored smoke when grilling poultry and
lamb.

I have a friend who makes the most delicious oven roasted rack of lamb
that has a mustard, rosemary, breadcrumb crust (I don't do breadcrumb
crusts). Here's a URL that sounds almost exactly like how she told me
she does it http://teriskitchen.com/meats/lambrack.html

Do you like your lamb butterflied and grilled? Try this recipe
http://www.fbnr.com/Recipes/290/1198001290.htm

Mmmm. Now I'm hungry for lamb!

It's raining and pizza is scheduled for dinner. I made the dough a
couple of hours ago and we're getting ready to make a wide variety of
pizzas from chicken to vegetarian.