Prep the Ingredients:

• Preheat oven to 400 degrees. Cut the top of the garlic bulb off, exposing the majority of the garlic cloves. Place in a small oven-safe dish and drizzle a little olive oil over the top. Place into the oven and roast for 30 minutes. The top will be golden brown and the garlic cloves soft when pierced with a knife. Pull five garlic cloves out of the bulb with a fork and set aside to cool. If you want an intense garlic flavor, use fresh garlic cloves. Mince with a knife or use a garlic press.
• Start with clean herbs. Remove the oregano and rosemary leaves from the stem. Discard stem. Using a sharp knife to mince the herbs finely. 
• Using a microplane grater, zest a lemon, taking care to avoid the pith or white part as it is bitter. 

Combine the Herb Butter:

• Start with room temperature butter and add to a small bowl. Add the roasted garlic, the minced herbs, and lemon zest to the butter. Finish with a few twists of freshly ground black pepper and kosher salt if needed.

  At this point, you can add the compound butter to a dish and serve, place it in molds, or roll the butter compound into a log shape.

Shape:

• Scoop the butter compound on a piece of parchment paper or plastic wrap.  When forming a log, first roll the parchment paper over and slightly tuck under the butter. Then gently roll it into a uniform, cylinder shape. Twist the ends of the paper and place it in the refrigerator for two hours to harden. 

Freezing Roasted Garlic Herb Compound Butter Instructions

Option 1:

• Cut the compound butter into pieces and lay on a parchment-lined baking sheet. Freeze for a few hours until they harden and then place them into a freezer-safe bag or container. 

Option 2:

• To create individual servings, fill small molds with compound butter and place them into the refrigerator to harden. Once hard, remove from the molds and place the butter into an airtight container or freezer bag and into the freezer.