Pepper-Stuffed Lamb with Garlic Chevre Sauce
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Yield: 8 Servings Ready in 1 hours
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|GARLIC CHEVRE SAUCE|
|3 Garlic; minced|
|4 ozChevre (Goat Cheese)|
|3/4 colive oil|
|3 Garlic; minced|
|1/2 cLight Cream Or Half-and-Half|
|2 tbMinced Fresh Thyme Leaves|
|1 tsTABASCO pepper sauce|
|2 tbMinced Fresh Rosemary Leaves|
|2 Red Or Green Bell Peppers|
|3/4 cSun Dried Tomatoes In Oil,|
|1/4 tsTABASCO pepper sauce|
|6 lbLeg Of Lamb, Boned And|
|1 Sprig Rosemary|
Pepper-Stuffed Lamb with Garlic Chevre Sauce Preparation
This is exceptional dinner party fare, impressive-looking and superb tasting, flavored with herbs, sun-dried tomatoes, Tabasco sauce, garlic and chevre. 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, secure it with twine, and set it in a roasting pan. In a bowl, whisk the oil, herbs, garlic, and 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 Tabasco sauce until the mixture is well blended and heated thoroughly. Garnish with rosemary and serve with the lamb. From: The Tabasco Cookbook.
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