Recipes — Rosemary Infused Olive Oil

Amy Ingram
Saba Braised Lamb Shanks

Saba Braised Lamb Shanks

Ingredients 4 lamb shanks 2 Tbsp LG Rosemary Infused Olive Oil 1 tsp pepper 1 tsp salt 1 tsp smoked paprika 1 tsp ground cinnamon 1/2 tsp dried rosemary 1 large onion sliced 6 cloves garlic, crushed 1 cup chicken broth (lamb if you can find it or make it) 1/3 cup LG Estillo Affinato Saba Style Balsamic Vinegar 1/2 teaspoon chopped fresh rosemary Method Preheat oven to 450 degrees F (230 degrees C). Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings...

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Amy Ingram
Rosemary Red Wine Roasted Chicken & Marinade

Rosemary Red Wine Roasted Chicken & Marinade

Marinading the chicken over night makes it tender and juicy, worth the little extra work! If you are short on time you can skip the marinade.  Marinade Ingredients ½ cup Red Wine 1/2cup  Balsamic Vinegar, I used LG A1 Premium White Balsamic. 2 cup Chicken Broth ½ Red Onion, Chopped 3 cloves Garlic, Chopped 2 Tbsp Sea Salt 1 tsp Pepper 2 Tbsp Fresh Rosemary, chopped or 2 tsp crushed dried Rosemary Directions Mix all ingredients together.   Place chicken in brining bag, pour in marinade.  Top with water or more chicken broth until chicken is covered.  Marinade in the...

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Liquid Gold Bechamel Sauce

Bechamel   Ingredients: 1/4 cup finely chopped onion 2 Tbsp. garlic 2 Tbsp. LG Rosemary Infused Olive Oil 2 Tbsp. flour 1 cup milk 1 tsp. LG Grilled Lemon White Balsamic Vinegar or LG Sicilian Lemon White Balsamic Vinegar     Method: -Sauté onion until translucent. Add garlic and cook for an additional 2 minutes. Heat oil in a saucepan over medium heat. Whisk in flour until it is completely incorporated into a roux. -Let the flour cook for at least one minute. Slowly add in 2 cups of milk and whisk until smooth. Bring the sauce to a boil,...

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