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Roast lamb with tomato, herb and caper dressing

lamb with tomato caper dressingOne of the best things you can do for your face is to eat a bit of protein with every meal. When our bodies don’t intake enough protein, they begin to breakdown the muscle to take the energy they need. This can really take its toll on the face, leaving you looking gaunt and the skin more lined, without the toned muscle to plump out the skin. There are so many delicious protein rich foods, both plant and animal based. Make sure you include a little bit of protein rich food in every meal, whether that’s beans, tofu, meat or fish. This is a really lovely lamb recipe which uses Vit C rich tomatoes and loads of gorgeous fresh herbs which are an underestimated source of nutrients when used in significant quantities. Ingredients (serves 4) 1kg leg of lamb 2 cloves of garlic Small bunch of rosemary 4 tbsp olive oil Coarse sea salt 3 good quality tomatoes diced 1tbsp small capers 1/3 red onion diced Bunch of parsley, chopped Bunch of basil, chopped Bunch of mint, chopped Juice of half a lemon Method Preheat the oven to 200 degrees Celsius. Grind together the garlic, rosemary leaves, seasalt, 2 tbsp olive oil in a pestle and mortar until it becomes a paste. Make horizontal incisions across the lamb, about 1cm deep. Rub the garlic mixture all over the lamb, working it into the cuts Cook the oven for roughly 45-50 minutes (for blushing lamb), and then remove from the oven and cover with foil to rest for 15 minutes While the lamb is cooking, mix all the other ingredients together, taste, season and add more lemon juice if desired Once the lamb has rested, carve and place the meat on a platter, spooning over any residual juices, and then drizzle the tomato dressing all over to serve.