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.