Pepper-Stuffed Lamb with Garlic Chèvre Sauce

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Ingredients

  • 2 red or green bell peppers
  • 1 (6- to 7-pound) leg of lamb, boned and butterflied
  • Salt and freshly ground black pepper to taste
  • 1/4 cup sun-dried tomatoes in oil, drained (about 4 1/2 ounces)
  • 3/4 cup olive oil
  • 2 tablespoons minced fresh rosemary leaves
  • 2 tablespoons minced fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 teaspoon TABASCO® brand Original Red Sauce

Garlic Chèvre Sauce

  • 1 (4-ounce) package chèvre (goat cheese)
  • 3 cloves garlic, minced
  • 1/2 cup light cream or half-and-half
  • 1/4 teaspoon TABASCO® brand Original Red Sauce
  • 1 sprig rosemary

Preparation

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.

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