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
- 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
Each serving contains
of the reference intake
- 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.
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.
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