Pepper-Stuffed Lamb

Recipe Ingredients

2		Red or green bell peppers
6 lbs	2724g / 96oz	Leg of lamb - (to 7) - boned, butterflied
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Sun-dried tomatoes in oil - (abt 4 1/2 oz) - drained
3/4 cup	177ml	Olive oil
2 tablespoons	30ml	Minced fresh rosemary leaves
2 tablespoons	30ml	Minced fresh thyme leaves
3		Garlic cloves - minced
1 teaspoon	5ml	Tabasco brand pepper sauce
		Garlic Chèvre Sauce
4 oz	113g	Chèvre (goat cheese)
3		Garlic cloves - minced
1/2 cup	118ml	Light cream or half-and-half
1/4 teaspoon	1.3ml	Tabasco brand pepper sauce
1		Rosemary sprig

Recipe Instructions

Roast the peppers.

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 a bowl, whisk the oil, herbs, garlic, and Tabasco sauce. Pour the mixture over the lamb, turning to coat. Cover and refrigerate for 24 hours, turning once or twice.

Preheat the oven to 450 degrees. Place the uncovered roast in the oven and immediately reduce the heat to 325 degrees. Cook the lamb for 20 minutes per pound, about 2 hours, or until a meat thermometer registers 125 degrees, for rare or 140 degrees, for medium. Let the lamb stand for 15 minutes before slicing.

Meanwhile, in a small saucepan over low heat, whisk together the chèvre, garlic, cream, and Tabasco sauce until the mixture is well blended and heated thoroughly. Garnish with rosemary and serve with the lamb.

This recipe yields 8 servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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