Roast the bell peppers and remove skins; set aside.
Place lamb, skin side down, on a cutting board or other surface and pat it dry; sprinkle with salt and pepper. Arrange tomatoes and roasted peppers down center of lamb, then roll up lamb, secure with twine, and place in a roasting pan.
In a small bowl, whisk together oil, herbs, garlic, and TABASCO® Sauce; pour over lamb and turn to coat evenly. Cover and refrigerate for 24 hours, turning once or twice.
Preheat oven to 450°F. Place the uncovered roast in the oven and immediately reduce heat to 325°F. Cook lamb for 20 minutes per pound, about 2 hours, or until a meat thermometer registers 125°F, for rare or 140°F for medium. Let lamb stand for 15 minutes before slicing.
Meanwhile, prepare the garlic chèvre sauce: In a small saucepan over low heat, whisk together chèvre, garlic, cream, and TABASCO® Sauce until mixture is well blended and heated thoroughly. Garnish with rosemary sprig and serve with lamb.
Makes 8 servings.
This makes an exceptional dinner party entrée--impressive- looking and superb-tasting, it's flavored with herbs, roasted peppers, sun-dried tomatoes, and chèvre.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: