Preparation

1. In a small saucepan or skillet warm olive oil over medium low heat. Add sliced garlic and cook until just softened but not browned. Add chopped rosemary and red pepper flakes. Remove from heat. Add lemon zest and a dash of salt. Allow to cool or transfer to a heat-proof glass bowl. Can be stored in the refrigerator for up to 2 weeks. Bring to room temp and stir before using.
2. Tastes great over roasted potatoes, carrots or mushrooms. Delicious in soup or with grilled lamb or salmon. Add a bit of red wine or balsamic vinegar before serving for a bit of acidity.