Ed Giobbis Whole Lamb Barbecue Food

ED GIOBBI'S WHOLE-LAMB BARBECUE

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.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

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.

ED GIOBBI'S CHICKEN IN CLAY

Steps:

• Preheat the oven to 350 degrees.
• Sprinkle the chicken inside and out with salt and pepper. Set the giblets aside.
• Cut the garlic lengthwise into eight slivers. Insert four slivers under the skin that covers the breast of the chicken. Put one-third of the rosemary under the skin.
• Put the remaining four slivers of garlic into the cavity of the chicken. Put another one-third of the rosemary into the cavity.
• Rub the outside of the chicken with the remaining rosemary.
• Fold the wing tips under the chicken. Truss the chicken as neatly and compactly as possible with string.
• Lay out a large rectangle of aluminum foil on a flat surface. Place the chicken in the center. Wrap the chicken as compactly as possible inside the foil.
• Gather together a large handful of the clay. Flatten this handful to a thickness of about one inch and apply it to one outside section of the foil-wrapped chicken. Place another flattened handful of clay slightly overlapping and press to seal the two pieces together. Continue applying handfuls of clay, pressing as you work, until the chicken is completely and compactly covered with clay. Smooth the clay over as you work. You may bake the chicken at this point or you may ''sculpt'' the product with additional pieces of clay, shaping it to resemble a whole bird with beak, feet, eyes, tail feathers and so on.
• Place in the oven and bake 45 minutes. Increase the oven temperature to 400 degrees. As the clay bakes it may develop cracks. As these are noticed, seal the cracks by smearing on a little more clay.
• Continue baking the chicken for 30 minutes. If desired, you may then paint the clay with poster paint or watercolors.
• Meanwhile, prepare the sauce. Heat one tablespoon of the oil in a skillet and add the gizzard. Cook, turning often, about five minutes. Add the liver and heart and continue cooking about five minutes longer, turning the pieces often. Set aside.
• Heat the remaining two tablespoons of oil in a skillet and add the chopped shallots. Cook briefly, stirring, and add the chopped mushrooms. Cook, stirring, about four minutes.
• Cut away and discard the tough membrane of the gizzard. Cut the gizzard into small pieces and add it to the mushrooms. Add salt and pepper. Continue cooking, stirring often, until the liquid from the mushrooms evaporates. Add the sherry. Chop the liver and heart into small cubes and add to the mushroom mixture. Stir in the parsley. Cover and cook about three minutes.
• Crack the clay and remove the chicken. Take it out of the foil. Add the liquid in the foil to the mushroom mixture and simmer about two minutes. Carve the chicken and serve with the mushroom sauce.

BARBECUED GREEK LAMB WITH TZATZIKI

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.