Rosemary, lemon and roasted garlic butter recipe
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
Method
- 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.