ED GIOBBI'S WHOLE-LAMB BARBECUE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 6h30m
Yield About 4 1/4 cups
Number Of Ingredients 9
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
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
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
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
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
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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
More about "ed giobbis whole lamb barbecue recipes"
WHOLE LAMB BBQ HOW TO | BARBECUE TRICKS - YOUTUBE
From youtube.com
Author BarbecueTricksViews 124K
WHOLE LAMB BBQ ON A SPIT - BARBECUE TRICKS - BBQ …
From barbecuetricks.com
HOW TO GRILL A WHOLE LAMB - BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
HOW TO PROPERLY GRILL A WHOLE LAMB - THE SPRUCE EATS
From thespruceeats.com
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
BARBECUE LAMB RECIPES FOR THE GRILL AND SMOKER
From barbecue-smoker-recipes.com
RACK OF LAMB THREE WAYS: GRILLED LAMB LOLLIPOPS, LAMB RIBEYES, …
From amazingribs.com
MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
From amazingribs.com
BARBECUE LAMB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GRILLED RACK OF LAMB RECIPE ON BIG GREEN EGG - HOWTOBBBQRIGHT
From howtobbqright.com
HOW TO COOK A ROAST LEG OF LAMB ON THE BBQ - INSTRUCTABLES
From instructables.com
BARBECUED LEG OF LAMB RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
HOW TO SMOKE A WHOLE LAMB - SMOKED BBQ SOURCE
From smokedbbqsource.com
BBQ & GRILLED LAMB RECIPES | ALLRECIPES
From allrecipes.com
WHOLE LAMB ROAST RECIPE || GRILLED FULL GOAT RECIPE
From youtube.com
SPICED LAMB LEG BARBECUE ROAST RECIPE RECIPE | BETTER HOMES AND …
From bhg.com.au
BEST GRILLED RACK OF LAMB RECIPES | EASTER - FOOD NETWORK
From foodnetwork.ca
HOW TO BARBECUE A LEG OF LAMB - GREAT BRITISH CHEFS
From greatbritishchefs.com
ED GIOBBI'S WHOLE-LAMB BARBECUE - DINING AND COOKING
From diningandcooking.com
HOW TO BARBECUE LAMB - GREAT BRITISH CHEFS
From greatbritishchefs.com
WATCH: SMOKING A WHOLE LAMB NORTH CAROLINA-STYLE - EATER
From eater.com
HOW TO SMOKE A WHOLE LEG OF LAMB - HOWTOBBBQRIGHT
From howtobbqright.com
SPICY BARBECUED LEG OF LAMB | LAMB RECIPES - JAMIE OLIVER
From jamieoliver.com
BARBECUE LAMB RECIPES - RECIPES, COOKING TIPS AND MORE
From australianlamb.com.au
FOOD DIY: HOW TO BARBECUE A WHOLE LAMB – VIDEO - THE GUARDIAN
From theguardian.com
GARLIC & ROSEMARY GRILLED LAMB CHOPS - DELISH D'LITES
From delishdlites.com
BARBECUED BUTTERFLIED LAMB LEG RECIPE | WAITROSE & PARTNERS
From waitrose.com
LAMB LOIN -GRILLED OR ROASTED TO PERFECTION!
From binkysculinarycarnival.com
ED GIOBBI'S SWEET RED PEPPER SAUCE FOR PASTA - COOKSTR.COM
From cookstr.com
ED GIOBBI'S WHOLE-LAMB BARBECUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB AND GOAT BARBECUE - TEXAS BARBECUE
From bbq.tamu.edu
BBQ RACK OF LAMB - MARINATE WITH GARLIC, LEMON AND ROSEMARY …
From greedygourmet.com
DELICIOUS BARBECUE LAMB RECIPE | GRILLING LAMB CAN BE EASY
From cookingnook.com
TECHNIQUES AND RECIPES ON HOW TO GRILL LAMB - THE SPRUCE EATS
From thespruceeats.com
EDWARD GIOBBI - WIKIPEDIA
From en.wikipedia.org
FRIENDS: A CAUSE FOR CELEBRATION AND EDWARD GIOBBI'S LASAGNA …
From stayatstovedad.com
ED GIOBBI'S MARINARA SAUCE RECIPE - EUGENIA BONE | FOOD & WINE
From foodandwine.com
10 GRILLED LAMB CHOP RECIPES TO MAKE ASAP | ALLRECIPES
From allrecipes.com
RECIPE: RUSSELL'S BARBECUED LAMB SHOULDER - DRIVE - ABC RADIO
From abc.net.au
WHOLE LEG OF LAMB ON THE BRAAI/BBQ - COOKSISTER
From cooksister.com
GRILLED RACK OF LAMB WITH GARLIC AND HERBS - SAVEUR
From saveur.com
ED GIOBBI’S LASAGNA VIA NEW YORK TIMES VIA JOE KOLODZIEJ
From sheffieldhistory.weebly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love