Ed Giobbis Whole Lamb Barbecue Recipes

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ED GIOBBI'S WHOLE-LAMB BARBECUE



Ed Giobbi's Whole-Lamb Barbecue image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 6h30m

Yield About 4 1/4 cups

Number Of Ingredients 9

Select a whole lamb weighing about 25 pounds, dressed, ready-tocook weight
Salt, to taste, if desired
Freshly ground black pepper
20 cloves garlic, peeled and crushed
1/2 cup chopped fresh or dried rosemary
4 cups redwine vinegar
1/4 cup coarsely chopped garlic
1/4 cup chopped fresh or dried rosemary leaves
1 teaspoon freshly ground black pepper

Steps:

  • Put three cups of the vinegar, the chopped garlic, rosemary and pepper into the container of a food processor or electric blender. Blend well.
  • Add the remaining vinegar and blend as thoroughly as possible.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 467 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GIOBBI'S PRIMAVERA PASTA



Giobbi's Primavera Pasta image

I should be jealous of Ed Giobbi. My wife turns to his cookbooks more often than to mine, and the guy isn't even a professional cook or writer. He's a highly successful artist. Cooking is his hobby. One of Ed's claims to fame is that he invented the now well-known dish call Pasta Primavera. When Sirio Maccioni opened the first Le Cirque restaurant in 1976, he asked Ed if he knew of a recipe for pasta that would be a bit different and new. Ed boasted about a dish his grandmother had made, which consisted of room-temperature raw tomato pieces combined with hot pasta. Ed halved, seeded, then diced ripe tomatoes and mixed them with black pepper, extra-virgin olive oil, salt, shredded basil, and finely chopped onion and garlic. As soon as the pasta cooked, he drained it and tossed it with the tomato mixture. He served the dish immediately, with grated Parmesan cheese. It is one of my favorite meals in the summer when the vines in my garden sag under the weight of ripe tomatoes. The tomato salad is also great on top of crostini toasts.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
  • For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

ED GIOBBI'S BROCCOLI DI RABE



Ed Giobbi's Broccoli di Rabe image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds broccoli di rabe
Salt to taste if desired
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/2 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste

Steps:

  • Cut off and discard any tough stems from the broccoli di rabe. The stems may be peeled and used if desired.
  • Bring enough salted water to the boil to cover the broccoli when added. Add the broccoli and cook about one minute. Drain. Reserve Y cup of the cooking liquid.
  • Heat the oil in a large skillet and add the garlic. Cook briefly and add the broccoli, pepper flakes, anchovy paste and reserved cooking liquid. Cook, stirring, about 2 minutes

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 3 grams

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