Thursday, January 17, 2008

Bobby's birthday menu

After I made the Tzatziki this week, I couldn't stop thinking about gyros, so I asked Bobby how he felt about a Greek birthday dinner. He was all for it! I had a VERY small leg of lamb in the freezer, and a Barefoot Contessa recipe I've been wanting to try out. I was a little nervous about a yogurt marinade. I'd never done a marinade like that before. It was AMAZING. So succulent and tender and flavorful! Oh my goodness. I wished it was a bigger roast! There was just enough for us to each have a gyro.

2 lbs. plain yogurt (regular or low-fat)
1/2 cup good olive oil
zest of 1 lemon
1/2 cup freshly squeezed lemon juice
3/4 cup fresh whole rosemary leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
1 5 lb. butterflied leg of lamb

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt and pepper in a large, nonreactive bowl. Add the lamb, making sure it is covered with the marinade. Marinate in the refrigerator overnight or up to 3 days.

Bring the lamb to room temperature. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Place on a roasting rack in a roasting pan. Roast for 10 minutes at 450 and then bring the temperature down to 400 and roast until internal temperature is 145 degrees. Remove the lamb to a cutting board and cover with aluminum foil and allow to rest for 20 minutes. Then slice and serve.

And the ice cream... Mmmm- that was good. I've been holding onto that recipe for a long time and it did not disappoint.

Chocolate Peanut Butter Ice Cream

4 oz unsweetened chocolate
1 c milk
2 large eggs
1 c sugar
1 T vanilla extract
1 pinch salt
1 cup heavy whipping cream

1. Melt the unsweetened chocolate in pan over low heat (or use a double-boiler.) Gradually whisk in the milk and heat, stirring constantly until smooth. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
4. Transfer the mixture to ice cream maker and freeze.
5. Just before transferring cream mixture to ice cream maker, remove 1 cup cream mixture and blend with 1/2 cup smooth peanut butter until smooth. Add blended mixture to the rest of the cream mixture and add to machine.


Danny and Betsy said...


Happy Birthday, wiener.

Gough Family USA said...

Oh Katherine-- why, oh why did I not come begging on my birthday? Looks like you know how to treat a birthday prince (or princess) right! Bobby ate like a (greek) king! Happy Birthday, lucky boy!

Johanna said...

Delicious! That cake looked pretty amazing -- as decadent as the Black Angus one. Happy Birthday, Bobby!

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