Just three words:
You can eat it and support a worthy cause at the same time. This has to be one of the best ice creams I have ever tasted. And that's saying a lot, because I love my ice cream! :)
Go have a bowl for me--I had to share mine with four kids and a husband. Thankfully, I forgot diapers at the store and have to go back tomorrow so I can sneak purchase another pint. ;)
Happy Summer!
This recipe is from an ancient newsgroup circa 1988 before the internet was used as it is today. The newsgroup was called all.gourmand. :)
Bill has made it almost every year for Easter since 1996. May God bless you this Easter day! Alleluia, He is Risen!
From Steven McGeady (who posted his recipe on the newsgroup those many years ago):
Lamb Sans Mint
"I devised this recipe after being unable to find an appropriate recipe in the library. It is always well-received, and it looks impressive far out of proportion to its difficulty. Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. Serve with a hearty rice pilaf and a vegetable. "
Serves 4-6 (really more in our family).
1 leg of lamb, butterflied and trimmed
6 TBSP rosemary (we have used fresh and dried--either is fine)
4 TBSP freshly ground black pepper
6 TBSP green onions, chopped
4-5 cups burgundy wine
2 cups olive oil
1/2 cup lemon juice
6 cloves garlic, chopped
1 TBSP oregano
1 TBSP thyme
1 cup onion, chopped (red or yellow)
Carefully trimming the fat from a butterflied leg of lamb, and finish the cut, as needed, so that the lamb lies flat in a butterfly shape. A large butterflied leg of lamb should be no more than 2-3 inches thick.
Take a liberal amount of rosemary, crush it, and rub it into the lamb. When crushing it, don't turn it into dust, just break it. Sprinkle some black pepper on the cut side of the meat.
Combine the remaining ingredients (wine, green onions, olive oil,, lemon juice, garlic, oregano, thyme and onion) into a marinade.
Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and store in the fridge, covered, for 4-24 hours. Turn at intervals to marinade evenly.
Grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a Weber. Cook on one side for 25 minutes, occasionally spooning leftover marinade onto the uncooked side, then turn and cook about 20 more minutes.
Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. Remember that the lamb will continue to cook after you take it off the grill.
Serve the lamb cut-side down (pretty side up). Garnish with uncooked green onions.
Notes:
Your butcher can butterfly a leg of lamb for you. Tell him you will be cooking it flat, and ot rolling it back up into a roast. Ask him to be careful.
ETA: Here is the lamb butterflied by dh on Easter Sunday at about 12:30 am. :) He has just finished rubbing in the fresh rosemary and spices. It is about to go in the marinade. I will post the "after" picture later today!
With a little help from Mr. Man...
we whipped together some pizza dough and sauced...
...and sprinkled some mozzarella for a yummy feast for dinner this evening.
Nothing yummier than cheese pizza on a Friday. And Daddy is home from his business trip! And an episode of 24 is waiting in the DVR to watch once the kids are snuggled in bed....:)
The Pioneer Woman has created the most marvelous Strawberry Shortcake Cake. I am making it for Memorial Day Week-end. We have been invited down to Bill's sister's and her husband's "ranch" for the week-end. I will be the most popular aunt ever if I make this!! And that's saying something with 9 nieces and nephews to impress. ;)
Rose, age 6, attended her end-of-the-year Little Flowers' Tea Party last Sunday afternoon. It was wonderfully organized and the girls (and their mothers!) had a fantastic time visiting, sharing, playing rousing games of Saint Bingo! and enjoying each other's company!
Here is the spread--it was delicious. I went back twice for more food--yummo!
Each mother and daughter brought a place setting of their family china with teacup and saucer, too, of course! Here is Rose wearing her straw hat. All the girls had a hat that one of the mothers purchased for them all. Aren't they darling?
And here is my little cherub after she won a candle as her prize at Saint Bingo!
Here's to a new year of Little Flowers fellowship. Rose will be joining a new group that meets just once a month in the evenings. Her group this year was wonderfully organized but it met twice a month and was 30 minutes from home. Also, Rose was one of the youngest girls and didn't like being dropped off. Since the meeting was in a mom's home, it really wasn't feasible for the moms (with all the kiddos) to stay...needless to say, Rose didn't do well a few times as she wanted me to stay and I couldn't. It was a God-send when another mother in our homeschooling group decided to organize a new group for just 5/6 year olds...God is good!
my first pumpkin muffin. It was yummy!
Happy Thanksgiving to everyone and a blessed week-end of family and fun to all!
Ahhh...now I feel better and so does little Joseph--after all he was quite content to balance a lovely bowl of this heavenly ice cream for me. Yes, I've reached the stage where my baby also proves quite useful as a tv-dinner tray--or in this case--an ice cream bowl tray! Who says being almost 9 months pregnant doesn't have it's perks?
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