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Many people grumble a lot when they get on a diet program because they feel that they will have to miss out on their favorite foods. They tend to equate weight-loss-facilitating healthy and nutritious food with boring and insipid food. But this is anything but true with the South Beach Diet, which serves both taste and health on the same plate.

The South Beach Diet is wildly popular, and that is largely due to the wide variety of recipes that come with the South Beach Diet. Cooking your South Beach Diet recipes is almost as satisfying as eating them because your choices are nearly endless.

Following the South Beach Diet plan is not difficult too, because you are not asked to completely eliminate your favorite foods; rather you are encouraged to make healthy and nutrition-packed choices regarding food and make these foods tasty using different ingredients and cooking techniques.

Seafood is immensely healthy and is an important element used in South Beach Diet recipes. The South Beach Diet recipe for Gulf Shrimp combines shrimp with zucchini and sauts them together for a delicious main course. Another South Beach Diet recipe favorite is salmon grilled to perfection with rosemary to add a delightful flavor. Even if you have never had seafood before, you will delight in the seafood recipes found on the South Beach Diet.

While all of the South Beach Diet recipes are delicious, you do have to eliminate grain from your diet during the initial phase. While your body goes through the detoxification period during Phase 1 of the South Beach Diet, treat yourself to fresh salads, healthy roasted vegetables, and protein-packed eggs to keep your mind of any cravings you are working through.

Many South Beach Diet recipes use vegetables - both raw and cooked. Add flavor and nutrition to your veggie dishes by tossing them with some olive oil. By introducing olive oil to your traditional vegetable servings, you are improving your health while boosting the flavor of your foods.

When it comes to soup options available in the South Beach Diet, there are plenty to choose from. Here are some highly recommended soups: (I) egg drop soup (made using eggs or egg whites) and (ii) tomato bisque, a thick and filling soup that can even be substituted for a light lunch or works well as a side dish to a meaty menu!

The variety of recipes available in the South Beach Diet is huge and, unlike other diets, you won’t ever run out of options. If you have decided to start on the diet, then first brainstorm over the food options available, choose what you like, and in no time you will find that there are scores of other recipes for you to relish!

By: Mandeep Saini

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Roast leg of lamb as we know is delicious. It can however be taken to historic heights in the summer months by way of the barbeque. A lot of people are wary of cooking large joints on the barbeque but if you follow this technique you will be able to cook such meat successfully every time and really wow your guests when you provide more than just burgers and hot dogs at your next barbeque





My method is based around not cooking the lamb on the barbeque except to finish it prior to serving. Instead you cook the lamb initially in your oven and then do the final touches only on the barbeque. This dish starts and ends with a top quality marinade. You can buy these but I much prefer to make my own. A good thick marinade that really sticks to the meat is to be preferred. use your imagination on combinations of herbs and spices. I like rosemary, cumin, garlic etc but just experiment until you have a sauce you are happy with. To get the marinade into the meat, slash the leg all over to a depth of about half a centimeter, then massage your marinade into the lamb. The next thing I do is use a snug-fitting roasting tin. Using a snug tin means you keep the marinade in and around the meat while it is cooking which keeps it juicy and full of flavor. I often have to saw through the end piece of bone and fold it over in order to get it into the roasting tin.





One your lamb is in the tin, cover it loosely with foil and put in the oven at about 180. The cooking time you choose depends on how rare or well done you like your lamb. If you want it well done then an hour and a half will do it. Reduce the time from there according to your taste. You can use a meat thermometer to check the temperature as well, although the best way I find is to check the color of the juices coming out of the deep parts of the leg, this really tells you how the meat is coming on. Get the barbeque lit about forty minutes before the meat is done.





Once that lamb has been cooked in the oven you are ready to start barbequeing. Put the lamb onto the barbeque and start brushing all the juices from the roasting tin onto the meat. Keep turning and basting, this is what will build up the lovely charred, caramelized outer crust. After about ten minutes the lamb should be done. Remove the lamb from the barbeque and cover in tin foil to rest for ten to fifteen minutes. Reduce the pan juices while the lamb is resting. You can put it on the hob or you can just put the tray on the barbeque - this will make the most unbelievable gravy. Once the lamb is rested you are ready to carve it. Carve slices off the leg and serve. The beauty of cooking you lamb like this is that the meat will be incredibly juicy and tender but it will also have the beautiful charred crust on the outside so you can serve up a mixture on each plate. Serve the lamb with wilted greens (perhaps also done on the barbeque in foil parcels) and potatoes.





Hopefully this has given you some ideas for producing beautifully barbequed leg of lamb.

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