Olive oil, a key ingredient in the Mediterranean diet, has been touted as the panacea in the fight against heart disease, and demand for some types of oil is starting to rival that of a fine bottle of wine.
Besides being high in healthy monounsaturated fats, a report in the February issue of Archives of Neurology says that olive oil is one of those good fats that may even protect the brain.
Bob Bauer, President of the North American Olive Oil Association, says the significant growth in the consumption of olive oil usage is not a fluke. In 2011, 599 million pounds of olive oil were imported, compared to the just 64 million pounds imported in 1982.
The lamb is a cross-cultural symbol for spring. The sacrificed lamb is a key element of the Passover Seder, and in Christianity, Jesus is referred to as the Lamb of God, slain then resurrected.
In Greek culture, lamb is the king of all animals when it comes to feasting. The standard preparation involves spit-roasting the whole animal, but in case you don't have 27 first cousins to invite over, Chef Michael Psilakis wants to give you a leg up.
For those feeling sheepish about cooking lamb, venture in with Psilakis's stuffed and roasted leg of lamb. He says the Mediterranean flavors of the stuffing help tone down the gamey nature of the meat.
"Americans were afraid of lamb for a long time because of the smell. When it’s roasting, it has this very gamey smell that a lot of people have an issue with that. They're offended by it," says Psilakis.
This recipe will have skeptics and fans alike flocking toward lamb.
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