Nine steps to the perfectly poured beerBars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense...
Choosing the perfect glass for your beerGlassware plays a huge role in the beer experience and if there is any tip I can give you when it comes to drinking beer, it's to pour your brew into a glass before you enjoy it. Trust me on that one.
How to supercharge your home brew, with tips from an amateur brewer who turned proIn honour of International Beer Day on August 1, we've found someone who can tell you how to create your own top-notch brews.
Greek-style baked lamb with feta
4 stars - based on 3 reviews
- 1.5kg lamb shoulder, on the bone
- 6 garlic cloves (3 sliced, 3 crushed)
- ½ cup roughly chopped oregano
- ½ cup olive oil
- finely grated zest and juice 2 lemons
- 1 tablespoon dried mint
- 200g feta
- lemon cheeks, to serve
- 2 tomatoes, cut into wedges
- 4 baby cucumbers, cut into chunks
- 1 small red onion, finely sliced
- cup mint leaves
- 1 tablespoon extra-virgin olive oil
- Using a small sharp knife, make small incisions in lamb, stuffing with sliced garlic.
- In a large bowl, combine oregano, oil, zest, juice, mint and crushed garlic. Coat lamb in marinade mixture. Cover and chill overnight.
- Preheat oven to moderately slow, 160°C. Line roasting pan with baking paper. Transfer lamb to pan and cover with foil. Bake 3 hours. Remove foil. Bake, uncovered, 30 minutes.
- Crumble feta over lamb. Return to oven further 25-30 minutes, until feta is golden. Cover loosely with foil and rest 15 minutes before carving.
- SALAD: In a salad bowl, toss all ingredients together. Season to taste.
- Serve lamb slices with salad and lemon.
- To add further flavour, dress salad with a drizzle of red-wine vinegar or balsamic vinegar.
- Any cold leftovers are delicious in salads or sandwiches.