Rosemary and garlic is the seasoning of Patagonian lamb country — the herbs that grow in that dry wind end up on the animal that grazes in it. On the same coast’s salt, the pair does its quiet work on far more than lamb: chicken, pork, white beans, focaccia, and every form of potato.
Rubbed on lamb or chicken with oil before roasting. Tossed with potatoes. Over focaccia before the oven. Into warm olive oil for bread.
Patagonian Atlantic sea salt, rosemary, garlic.
