Wild Rosemay Infused Olive Oil Recipes 

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Click here to purchase Wild Rosemary Infused Olive Oil

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Wild Rosemary Infused Olive Oil

Made with fresh wild rosemary crushed with fresh, olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic. 

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Pairings:
Try pairing Wild Rosemay Infused Olive Oil with the following for a dynamite salad dressing or marinade:

• Sicilian Lemon White Balsamic
• Neapolitan Dark Balsamic
• Traditional Dark Balsamic

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​Common Uses:​

• Amazing with Poultry, Pork or Lamb
• Spectacular drizzled over sauteed vegetables
  
• Mind-blowing with roasted potatoes
  
• Use as dip bread
• Drizzle over Pasta, mashed potatoes or rice
  
• Use anywhere rosemary might be used

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Our Recipes:
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Rosemary Grilled Lamb Kabobs

Ingredients for Lamb Kabobs:

• 1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces
• 2 large zucchini cut in 1" chunks
• 1/2 pound cremini mushrooms
• 2-3 medium bell peppers in assorted colors, cut in 1" pieces
• 8  large skewers - metal or wooden and soaked in water for 1 hour

​​Ingredients for the Marinade:

• 1/2 cup MOV Rosemary Olive Oil
• 1/4 cup lemon juice
• 2 cloves garlic minced
• 2 teaspoons kosher salt
• Ground Pepper  to taste. 

​Directions:
Combine all the marinade ingredients and whisk well.  Toss the lamb, mushrooms, and veggies with the marinade and coat well.  Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer.  Grill for 8-10 minutes for medium doneness.

Serves 6-8
Enjoy!!!

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Braised Lamb Shank with Blackberry-Ginger Balsamic Glaze
(from one of our cooking demos)

Ingredients:

• 2 lamb shanks
• 2 Tbsp MOV Rosemary Olive Oil
• 1/2 Tsp Paprika
• 1/4 Tsp Ground Pepper
• 1 cup MOV Blackberry-Ginger Balsamic 

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• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/4 Tsp Salt
• 1 can petite diced tomatoes

Directions:
Pre-heat oven to 365 degrees. Place oil in a large braising pan and bring to medium high heat on the stove top. Rub lamb shanks with the dry spices and place in pan. Brown all sides. Once lamb is browned, remove from heat and add the tomatoes and vinegar. Cover pan and place in pre-heated oven. Cook for one hour. After an hour, carefully remove pan. Turn shanks over, baste with juices, and return to oven. Cook for 20 - 30 minutes. After 20 - 30 minutes check the meat. If it pulls freely from the bone, it is done. Taste the pan juices and adjust seasonings if needed. If the meat is not tender, return to oven and checking every 15 min. Depending on size, the total cooking process may take up to 2 hours. When the shanks are ready, place them on a serving platter and cover with the pan juices. Serve immediately.
Enjoy!!!!