Best 2 Lemon Rosemary Vinaigrette Recipes

Lemon rosemary vinaigrette is a vibrant and flavorful dressing that can elevate the taste of many dishes. Its bright acidity and herbal aroma make it a perfect accompaniment to salads, grilled vegetables, and even roasted meats. With its versatility and ease of preparation, it's no wonder why this dressing has become a staple in many kitchens. In this article, we'll explore the best ways to make a delicious lemon rosemary vinaigrette, providing tips and tricks to help you create a dressing that is both flavorful and balanced. Whether you're a seasoned cook or just starting out, this guide will help you achieve the perfect lemon rosemary vinaigrette every time.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Steps:

Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

LEMON ROSEMARY VINAIGRETTE

Lemon Rosemary Vinaigrette image

Make and share this Lemon Rosemary Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 lemons, juice and zest of
2 tablespoons chopped shallots
2 garlic cloves, minced (2 tsp.)
1 1/2 teaspoons chopped fresh rosemary
1 cup olive oil

Steps:

Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
Slowly pour in olive oil while whisking. Season with salt and pepper.

Nutrition Facts : Calories 978.8, Fat 108.1, SaturatedFat 14.9, Sodium 4.5, Carbohydrate 6.8, Fiber 0.3, Sugar 1.2, Protein 0.6

Tips:

Use fresh herbs: Fresh herbs, like rosemary and thyme, add a burst of flavor to the vinaigrette. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Use a good quality olive oil: The olive oil is the base of the vinaigrette, so it's important to use a good quality oil. Look for an extra virgin olive oil that is flavorful and has a fruity aroma.
Add a little bit of acid: The acid in the vinaigrette helps to balance out the flavors. You can use lemon juice, vinegar, or a combination of both. Start with a small amount of acid and add more to taste.
Season to taste: Once you've added the olive oil, herbs, and acid, taste the vinaigrette and season it with salt and pepper. You may also want to add a pinch of sugar to balance out the flavors.
Let the vinaigrette sit for a while: Letting the vinaigrette sit for a while allows the flavors to meld together. If you're making the vinaigrette ahead of time, let it sit for at least 30 minutes.

Conclusion:

Lemon rosemary vinaigrette is a versatile dressing that can be used on salads, grilled vegetables, and roasted meats. It's a delicious and healthy way to add flavor to your meals. With a few simple ingredients and a little bit of effort, you can make a delicious lemon rosemary vinaigrette that will take your dishes to the next level.

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