Rosemary Salt – for Grass Fed Beef or Lamb

A lovely friend of ours recently made and gifted us some Rosemary Salt that she had made with rosemary from her own garden.  It is delicious and versatile and we have loved it on all sorts of things, including, obviously, our grass fed beef and lamb. It’s also great on roast potatoes, or on crusty sourdough toast to eat with soup. Toast a piece of sourdough, drizzle with olive oil, then sprinkle with rosemary salt.

It’s a great accompaniment to the health properties of our grass fed beef and lamb; rosemary is renowned for reviving the memory, as well as increasing blood supply and circulation generally. Now, while eating rosemary a couple of times is not going to make any magical change to these things, at the rate Derek’s currently adding it to our cooking, we’ll have the sharpest of memories in no time!

We’re sharing her simple yet tasty recipe on, for you to enjoy too!

Ingredients

300g dried rosemary

300g salt

30g black peppercorns

10g dried onion flakes or powder (and/or dried garlic powder)

Method

Place all ingredients in a blender and blend until the dried rosemary is to the size of your liking.  I like the rosemary pieces not totally powdered, but with some small pieces that still resemble their natural leaf shape.

Store in an airtight jar.

If you have rosemary in your garden, you can use that as your ingredient; many people have a bush in their garden. Cut rosemary stems and place on a wire rack in a warm, dry place for a couple of weeks until dried.  Once dried, strip from the stem and there you have your dried rosemary ready for use.

To use the Rosemary Salt, drizzle grass fed lamb or beef with olive oil and rub to cover the meat.  Sprinkle with rosemary salt.  Cook as per usual methods, whether it’s roasting or BBQing.

If you’d like to enjoy our grass fed beef or lamb with some Rosemary Salt, you can learn all about our hampers here.

Enjoy!