Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



April 7th, 2021 · No Comments

Scientific name: Salvia rosmarinus

Rosemary is a member of the sage higher classification and is an herb plant native to the Mediterranean region.

My first experience using Rosemary for culinary purposes was with adding flavor to pizzas.

Rosemary was a key ingredient in the Smoked Leg of Lamb and in the Rosemary Sauce it was served with at the Columns Hotel, another recipe developed by Chef Chris Canan and Sous Chef Bryan Coates. The fresh Rosemary was laid inside the boned out portion of lamb, then the leg tied together before smoking on the pit.

The Rosemary sauce and stuffed lamb was made with fresh Rosemary sourced from Crickhollow Farms out of Jayess, MS.

This Rosemary plant now a part of our garden with our hopes of providing us with years of culinary delights to come.

Bonne Appetite

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Tags: Recipes