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.