Rosemary, lemon and roasted garlic butter recipe
Have a go at flavouring butter with this easy rosemary and roasted garlic butter recipe, perfect for enhancing dishes with Mediterranean flavour. With a hint of lemon, it's great for adding to mashed potatoes, spreading on fresh bread, or melting in a pan when frying fish or steak.
See method- Makes 190g (about 12 portions)
- 15 mins to prepare and 25 mins to cook, plus cooling
- 104 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 1 small garlic bulb (about 50g)
- 1 tsp olive oil
- 150g butter, softened
- 10g fresh rosemary leaves, very finely chopped
- 1 lemon, zested, plus 1 tbsp juice
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Shop ingredientsEach serving contains
- Energy
- 430kJ 104.0kcal
- Fat
- 11g
- Saturates
- 6g
- Sugars
- 0g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 1.2gProtein 0.5gFibre 0.2g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the garlic bulb on a square piece of foil with the oil and some seasoning. Scrunch into a parcel and roast for 25-30 mins until really soft when pressed. Set aside to cool completely.
- Meanwhile, use a fork to mash the butter, rosemary and lemon zest and juice together in a bowl. Season generously.
- Once the garlic is cool enough to handle, squeeze out the soft cloves from the papery cases. Mash into the butter and spoon onto a sheet of clingfilm. Wrap and mould into a sausage shape, then twist the ends to seal. Chill for up to 3 days until ready to serve.
- Tip: You can roast the garlic up to 2 days ahead. Keep wrapped in the foil in the fridge until you are ready to blend.
- See more Side dish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
