Best 3 Rosemary Lemon Butter Recipes

Embark on a culinary journey with our collection of delectable rosemary lemon butter recipes, a symphony of flavors that will tantalize your taste buds. From the classic Rosemary Lemon Butter Sauce, perfect for elevating grilled fish and roasted vegetables, to the zesty Lemon Rosemary Butter, a delightful spread for sandwiches and crackers, each recipe offers a unique twist on this versatile ingredient. Discover the aromatic Rosemary Lemon Butter Compound Butter, ideal for melting over pasta or enhancing the flavor of grilled meats, and be captivated by the tangy Lemon Rosemary Butter Sauce, a perfect accompaniment to seafood dishes. Explore the richness of Rosemary Lemon Brown Butter, a nutty and flavorful addition to sautéed mushrooms or roasted potatoes, and relish the simplicity of Rosemary Lemon Butter, a quick and easy spread for toast or grilled bread.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON & ROSEMARY BUTTER COOKIES

Lemon & Rosemary Butter Cookies image

Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 8

Ingredients

1-1/4 cups sugar, divided
4 teaspoons grated lemon zest, divided
1 cup butter, softened
2 large egg yolks, room temperature
3/4 teaspoon dried rosemary, crushed
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts :

ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER

ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER image

Categories Chicken

Yield 4 people

Number Of Ingredients 8

Ingredients

Kosher salt
2 cloves minced garlic
2 teaspoons minced fresh rosemary
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, at room temperature
2 whole bone-in, skin-on chicken breasts (about 1 1/2 pounds each), patted dry with paper towels and trimmed of excess fat
Ground black pepper
1 tablespoon vegetable oil

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.

ROSEMARY LEMON BUTTER

Rosemary Lemon Butter image

We dressed up ordinary butter with rosemary, lemon and a dash of pepper. It's a tasty spread on savory bread.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 2 tablespoons.

Number Of Ingredients 4

Ingredients

2 tablespoons butter, softened
1 teaspoon grated lemon zest
1 teaspoon minced fresh rosemary
Dash coarsely ground pepper

Steps:

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

Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Use fresh rosemary and lemon: Fresh herbs and citrus zest provide the best flavor for this compound butter. If using dried rosemary, use only 1/2 teaspoon.
Soften the butter: The butter should be at room temperature so that it's easy to mix with the other ingredients.
Don't overmix: Overmixing can make the butter grainy. Mix just until the ingredients are combined.
Chill the butter before using: This will help the butter firm up and make it easier to slice or spread.
Use the butter within 2 weeks: Rosemary lemon butter can be stored in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

Conclusion:

Rosemary lemon butter is a versatile and flavorful compound butter that can be used in a variety of dishes. It's perfect for grilled or roasted meats and vegetables, as well as for spreading on bread or crackers. With its bright citrus flavor and herbaceous aroma, rosemary lemon butter is sure to add a touch of elegance to any meal.