The Tabasco Brand Cookbook/Paul McIlhenny 2004

Pepper-Stuffed Lamb with Garlic Chevre Sauce
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


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
3/4 cup sun-dried tomatoes in oil, drained (about 4-1/2 ounces) 3/4 cup olive oil 2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced 1 teaspoon Tabasco pepper sauce GARLIC CHEVRE SAUCE: 1 4-ounce package chevre (goat cheese)
3 garlic cloves, minced 1/2 cup light cream or half-and-half 1/4 teaspoon Tabasco pepper sauce
1 rosemary sprig



1 Roast the peppers.
2 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 to coat. Cover and refrigerate for 24 hours, turning once or twice.
3 Preheat the oven to 450 F. Place the uncovered roast in the oven and immediately reduce the heat to 325 F. Cook the 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 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.

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