Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Meat and cheese could be as bad for you as smokingPeople who eat a diet high in animal protein in middle age are four times more likely to die from cancer than people who eat more plant-based foods, according to a study.
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.