Best 2 Lemon Rosemary Vinaigrette Recipes
**Lemon-Rosemary Vinaigrette: A Versatile Dressing for Salads, Vegetables, and More**
Brighten up your meals with the irresistible Lemon-Rosemary Vinaigrette. This zesty and aromatic dressing, made with fresh lemon juice, fragrant rosemary, and a touch of sweetness from honey, will elevate any dish. Perfect for salads, grilled vegetables, and even as a marinade for chicken or fish, this versatile dressing will quickly become a staple in your kitchen. Discover the simple recipe for this flavorful vinaigrette and unlock a world of culinary possibilities.
LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
- Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
- In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
- In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.
LEMON ROSEMARY VINAIGRETTE
Make and share this Lemon Rosemary Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
- Slowly pour in olive oil while whisking. Season with salt and pepper.
Nutrition Facts : Calories 978.8, Fat 108.1, SaturatedFat 14.9, Sodium 4.5, Carbohydrate 6.8, Fiber 0.3, Sugar 1.2, Protein 0.6
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the vinaigrette will taste. If possible, use organic lemons and rosemary.
- Let the flavors meld: After you make the vinaigrette, let it sit for at least 30 minutes before using it. This will allow the flavors to meld and develop.
- Use a variety of oils: You can use any type of oil you like in this vinaigrette, but a light, flavorful oil like olive oil or avocado oil is a good choice.
- Adjust the flavor to your liking: If you want a more lemony vinaigrette, add more lemon juice. If you want a more rosemary-flavored vinaigrette, add more rosemary. You can also add other herbs or spices to taste.
- Use vinaigrette on a variety of dishes: This vinaigrette is great on salads, grilled vegetables, fish, and chicken. You can also use it as a marinade or dipping sauce.
Conclusion:
Lemon rosemary vinaigrette is a versatile and flavorful dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste. So next time you're looking for a delicious and healthy dressing, give this lemon rosemary vinaigrette a try!
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