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
BARBECUED GREEK LAMB WITH TZATZIKI
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
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
BARBECUED LEG OF LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 3h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- If you plan to smoke the lamb, use the whole leg. For grilling use a boned leg, butterflied.
- Trim excess fat from lamb. Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic. Put lamb in a dish.
- Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours. Use the smaller amount of salt in the marinade if lamb is going to be grilled. The larger amount, 3 teaspoons, is necessary for smoking.
- Remove lamb from the refrigerator and allow to come to room temperature. Remove from the marinade. To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2 1/2 hours. The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.
Nutrition Facts : @context http, Calories 907, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 64 grams, Fiber 0 grams, Protein 73 grams, SaturatedFat 26 grams, Sodium 809 milligrams, Sugar 0 grams
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