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Pepper Stuffed Lamb
with Garlic Chevre Sauce
Ingredients:
2 Red Or Green Bell Peppers
6 lb Leg Of Lamb, Boned And Butterflied
Salt And Freshly Ground Black Pepper To Taste
3/4 c Sun Dried Tomatoes In Oil, Drained (About 4-1/2 Oz.)
3/4 c Olive Oil
2 tb Minced Fresh Rosemary Leaves
2 tb Minced Fresh Thyme Leaves
3 Cloves Garlic, Minced
1 t Spice Exchange Tabasco
Sauce
Garlic Chevre Sauce
4 oz Chevre (Goat Cheese)
3 Cloves Garlic, Minced
1/2 c Light Cream Or Half-and-Half
1/4 ts Melinda's Garlic
Habanero Hot Sauce
1 Sprig Rosemary
Directions:
To Roast the peppers: Preheat the broiler. Slice the peppers in
half lengthwise, and core and seed. Lay the pieces skin side up
in a shallow broiling pan and set the pan 3 inches below the heat.
Broil the peppers until the skin blisters and turns black. Remove
the peppers to a plastic bag and close it; let them steam for
15 minutes. When they are cool enough to handle, peel off the
skin.
Place the lamb skin side down on a cutting board or other surface
and pat it dry. Sprinkle the meat with salt and pepper. Arrange
the tomatoes and roasted peppers down the center of the lamb,
then roll up the lamb, secureit with twine, and set it in a roasting
pan. In a bowl, whisk the oil, herbs, garlic, and Spice Exchange
Tabasco sauce. Pour the mixture over the lamb, turning once to
coat. Cover and refrigerate for 24 hours, turning once or twice.
Preheat oven to 450 degrees F. Place the uncovered roast in the
oven and immediately reduce the heat to 325 degrees F. Cook the
lamb for 20 minutes per pound, about 2 hours, or until a meat
thermometer registers 125 degrees F. for rare or 140 degrees F.
for medium. Let the lamb stand for 15 minutes before slicing.
Meanwhile, in a small saucepan over low heat, whisk together the
chevre, garlic, cream, and Garlic Hot Sauce until the mixture
is well blended and heated thoroughly. Garnish with rosemary and
serve with the lamb.
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