Lemon Herb Butter-recipes

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC Ingredient:
  • 8 cloves garlic
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon coarse salt (such as kosher or sea)
  • 3 tablespoons olive oil
  • 7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
  • 1 lemon

Grilled Butterflied Leg Of Lamb With Lemon, Herbs And Garlic

Lamb/Sheep

Author: Yooper

I Went To A Cookout Last Weekend And This Was The Main Dish. This Lamb Was Perhaps The Best I've Ever Tasted. Juicy, Succulent, And Full Of Flavor Thanks To The Herbs Garlic And Lemon. I Begged The Host For The Recipe, And Here It Is For You. Note: I Would Cook This A Little Longer For Medium Meat...just My Preference. Also, You Might Want To Secure The Meat Lengthwise With 2 Skewers And Widthwise With 2 Skewers So It Doesn't Fall Apart On The Grill.

Time: 40m

Yield: 8 serving(s)

Number Of Ingredients: 9

Steps:
  • Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
  • Marinate lamb at room temperature for 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry.
  • On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
  • (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
  • Halve and seed lemon.
  • Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.
Nutrition Facts:

Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1


GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC Ingredient:
  • For herb rub
  • 8 garlic cloves
  • 3 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon coarse salt
  • 3 tablespoons olive oil
  • a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
  • 1 lemon

Grilled Butterflied Leg Of Lamb With Lemon, Herbs, And Garlic

Kid-Friendly , Gourmet , Dinner , Grill/Barbecue , Small Plates , Garlic , Summer , Lamb , Thyme , Backyard BBQ , Marinate , Grill

Yield: Serves 8

Number Of Ingredients: 10

Steps:
  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.
Nutrition Facts:


ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER Ingredient:
  • 4 tablespoons butter, softened to room temperature
  • 1 tablespoon thyme, fresh, chopped
  • 1 tablespoon rosemary, fresh, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice, fresh
  • 4 lemon slices, halved (optional for garnish)
  • 4 sprigs rosemary, fresh (optional for garnish)
  • 4 salmon fillets

Roasted Salmon With Lemon-garlic Herb Butter

< 60 Mins

Author: Marthastewartwanabe

As I Watched Food Network's Ina Garten Make Salmon Nicoise, I Was Inspired To Use The Technique Of Smoothing A Thick Marinade Over Salmon Filets Before Roasting. Her Marinade Is Olive Oil-based, Whereas Mine Is Butter-based And Resembles Herb Butter. My Husband Was Returning From A Business Trip, So I Wanted To Surprise Him With An Elegant Dinner. I Served This Dish Alongside Lemon-roasted Asparagus And Roasted Garlic Smashed Potatoes. Needless To Say, He Was Very Pleased. Hope You Enjoy As Well!

Time: 42m

Yield: 4 serving(s)

Number Of Ingredients: 10

Steps:
  • Preheat oven to 375°F.
  • In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
  • Arrange salmon filets skin-side-down in a baking pan.
  • Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
  • Roast for 12-15 minutes or until fish flakes easily when fork-tested.
Nutrition Facts:


STEAMED ASPARAGUS WITH LEMON-BUTTER HERB SAUCE Ingredient:
  • 1 lb asparagus, fresh, trimmed of tough ends
  • 2 to 3 Tbsp butter, room temperature
  • 1 large shallots
  • pinch salt and pepper
  • 1/2 c chicken broth (divided use)
  • 1 1/2 Tbsp italian flat leaf parsley chopped fine
  • 1 1/2 tsp lemon thyme chopped fine
  • 1 medium lemon
  • 1 1/2 tsp cornstarch
  • salt and/or extra lemon juice, to taste

Steamed Asparagus With Lemon-butter Herb Sauce

Other Sauces

Author: Pam Ellingson

I Wanted To Make A Sauce For Asparagus That Would Coat It With Smooth, Rich And Tangy Flavor. Not Terrifically Original, But Darn Tasty. Hubby Loved It.

Time: 20m

Number Of Ingredients: 10

Steps:
  • 1. Wash and trim asparagus, set aside. Very finely chop the shallots,thyme and parsley. Melt butter in microwave safe casserole long enough to hold the asparagus, saute shallots on high for 30-45 seconds until translucent and softened. Add juice of half a lemon, salt, pepper, 1/2 c broth, stir and place prepared asparagus in the casserole. Cook covered on high in the microwave for 2 minutes. Uncover and stir, recover and microwave for another 1 or 2 minutes. (These times are variable, depending how large the asparagus stalks, and how soft or firm you like your dish.)
  • 2. Mix cornstarch into remaining broth Check firmness of asparagus and if done to your taste, remove from casserole and place on a shallow dish, If it needs a bit more cooking, leave in casserole. Add broth with cornstarch, lemon thyme and parsley, cook 1 to 2 more minutes until thickened. Replace asparagus in casserole if it was set aside to prevent overcooking. Stir gently to coat stalks, and add salt and pepper to taste. Squeeze on a little more lemon juice if desired. You can also sprinkle a bit of lemon zest over it if you like.
  • 3. Wonderful to serve with rice to catch the juices.
Nutrition Facts:


LOBSTER WITH LEMON HERB BUTTER Ingredient:
  • 6 (1 1/4 pound) live lobsters
  • 1 cup butter
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh basil
  • salt and ground black pepper to taste
  • 1 lemon, cut into wedges

Lobster With Lemon Herb Butter

Seafood , Shellfish , Lobster

Author: Elwood Nesser

Easy And Simple Lobster Recipe To Make And Pleases The Whole Family!

Time: 35m

Yield: 12

Number Of Ingredients: 8

Steps:
  • Bring 2 large pots of salted water to a boil. Divide lobsters between the pots and boil until shells are pink and lobsters are opaque, about 11 minutes.
  • Meanwhile, melt butter in a small saucepan. Add lemon juice, parsley, chives, and basil. Season with salt and pepper.
  • Serve lobsters with warm herb butter and lemon wedges.
Nutrition Facts:

Calories 353.2 calories, Carbohydrate 3.1 g, Cholesterol 200 mg, Fat 16.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 10 g, Sodium 963.1 mg


STEAMED LOBSTER WITH LEMON-HERB BUTTER Ingredient:
  • 6 1 1/4- to 1 1/2-pound live lobsters
  • 1 cup (2 sticks) butter
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh basil
  • Lemon wedges

Steamed Lobster With Lemon-herb Butter

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Anniversary , Seafood , Shellfish , Lemon , Sugar Conscious , No Sugar Added , Herb , Summer , Steam , Lobster

Yield: Makes 6 servings

Number Of Ingredients: 7

Steps:
  • Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
  • Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
  • Serve lobsters with lemon wedges and warm herb butter.
Nutrition Facts:


LOBSTER WITH LEMON & HERB BUTTER SAUCE Ingredient:
  • 1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
  • crusty bread , to serve
  • juice ½ lemon
  • 100g cold butter , cut into cubes
  • small bunch chives , finely snipped
  • small handful basil leaves , chopped
  • 110g bag of rocket
  • ½ an avocado , stoned, peeled and sliced
  • leftover bits of lobster meat
  • juice ½ lemon
  • 2 tbsp extra virgin olive oil

Lobster With Lemon & Herb Butter Sauce

Dinner , Main course

Author: Barney Desmazery

Lobster Served Two Ways: With A Buttery Dipping Sauce For The Large Chunks Of Meat And A Salad Made With The Smaller Pieces. Nothing Is Wasted And This Easy Main Lets The Lobster Shine!

Time: 25m

Number Of Ingredients: 11

Steps:
  • To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
  • To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
  • To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts:

Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium


LEMON HERB BUTTER Ingredient:
  • ½ cup unsalted butter at room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon finely chopped fresh rosemary
  • ½ teaspoon finely chopped fresh thyme
  • ½ teaspoon finely chopped fresh sage
  • salt and ground black pepper to taste

Lemon Herb Butter

Side Dish , Sauces and Condiments Recipes , Compound Butter Recipes

Author: Karin Landers

This Was An Accidental Compound Butter That Is Refreshing And Delicious On Rolls, Stuffed Into The Skin Of A Turkey Before Cooking, Or Added To Steamed Vegetables.

Time: 15m

Yield: 10

Number Of Ingredients: 7

Steps:
  • Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Nutrition Facts:

Calories 82.2 calories, Carbohydrate 0.3 g, Cholesterol 24.4 mg, Fat 9.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 16.8 mg, Sugar 0.1 g


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› 5/5 (12)
› Total Time: 15 mins
› Author: Karin Landers
› Calories: 82 per serving

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› Total Time: 5 mins

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› Servings: 4
› Calories: 70 per serving
› Total Time: 20 mins
1. Combine all ingredients in a small bowl with black pepper to taste.
2. Beat lightly with a fork.
3. Let stand at room temperature for 15 minutes to let the flavors meld.
4. Place on a piece of plastic wrap and form into a log, twisting the ends to seal.

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