Best 2 Ed Giobbis Whole Lamb Barbecue Recipes

**Introducing Ed Giobbi's Whole Lamb Barbecue: A Culinary Journey into Mediterranean Delicacies**

Prepare to embark on a tantalizing culinary expedition as we unveil the secrets behind Ed Giobbi's Whole Lamb Barbecue. This delectable dish, deeply rooted in Mediterranean tradition, promises an explosion of flavors that will captivate your taste buds. Our comprehensive guide takes you through every step of the preparation process, ensuring you recreate this masterpiece with ease.

Discover the art of selecting the perfect lamb, expertly preparing the marinade, and mastering the techniques for roasting it to perfection. Let the enchanting aroma of garlic, rosemary, and lemon zest fill your kitchen as you create the tantalizing marinade.

Elevate your culinary skills as you learn the intricacies of setting up a charcoal grill, achieving optimal cooking temperature, and attentively monitoring the lamb's progress. We provide detailed instructions for creating a flavorful jus that complements the roasted lamb, transforming it into a dish fit for any special occasion.

But the journey doesn't end there. This article also presents an array of delectable recipes that complement the Whole Lamb Barbecue, each offering a unique twist to the Mediterranean theme. Indulge in the freshness of the Grilled Calamari Salad, tantalize your palate with the savory Grilled Eggplant and Peppers, and satisfy your sweet cravings with the irresistible Grilled Pineapple with Coconut-Lime Sauce.

With its vibrant flavors, enticing aromas, and versatility, Ed Giobbi's Whole Lamb Barbecue stands as a testament to the richness of Mediterranean cuisine. Whether you're an experienced grill master or just starting your culinary adventure, this comprehensive guide will equip you with the knowledge and techniques to impress your family and friends with this extraordinary feast.

Here are our top 2 tried and tested recipes!

BARBECUED GREEK LAMB WITH TZATZIKI

Barbecued Greek lamb with tzatziki image

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 12

Ingredients

4 garlic cloves
4 tbsp olive oil
juice 1 lemon
1 tbsp dried oregano
1 tbsp thyme leaf
2 bay leaves
1 leg of lamb , butterflied (see step by step guide)
flatbreads , to serve
½ cucumber , halved and deseeded
170g pot Greek yogurt
1 small garlic clove , crushed
handful mint leaves, chopped

Steps:

Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Moroccan-style barbecued leg of lamb image

Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it

Provided by Mary Cadogan

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

Ingredients

50g butter , melted
3 tbsp olive oil
2 tsp each ground cumin , coriander and praprika
1 tbsp thyme leaves
3 garlic cloves , crushed
zest and juice 1 lemon
1 tsp harissa
2 ½kg leg of lamb , butterflied
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Steps:

Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein

Tips:

Choose the right lamb: Look for a lamb that is between 25 and 35 pounds. A smaller lamb will not have enough meat, and a larger lamb will be too tough.
Prepare the lamb: Remove the head, feet, and entrails from the lamb. Then, rinse the lamb inside and out with cold water and pat it dry.
Make the marinade: Combine the olive oil, garlic, rosemary, thyme, oregano, salt, and pepper in a large bowl. Rub the marinade all over the lamb, inside and out.
Marinate the lamb: Cover the lamb with plastic wrap and refrigerate it for at least 12 hours, or up to 24 hours.
Prepare the grill: Preheat your grill to medium-high heat. If you are using a charcoal grill, let the coals burn until they are white-hot.
Cook the lamb: Place the lamb on the grill, fat side down. Cook the lamb for 10 minutes per side, or until it is browned all over.
Reduce the heat: Reduce the heat to medium-low and continue to cook the lamb for 1-2 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
Rest the lamb: Remove the lamb from the grill and let it rest for 15 minutes before carving.
Serve the lamb: Carve the lamb into thin slices and serve it with your favorite sides.

Conclusion:

Ed Giobbi's whole lamb barbecue is a delicious and impressive dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. Just be sure to follow the tips above to ensure that your lamb is cooked perfectly.