Recipe - Pepper-Spiked Polenta

2 Red or green bell peppers
1 67pound leg of lamb; boned
and butterflied
Salt and black pepper; to
taste
One fourth cup Sundried tomatoes in oil;
drained OR 4One half ounces
sundrieds rehydrated
Three fourths cup Olive oil
2 tablespoon Chopped fresh rosemary
leaves
2 tablespoon Chopped fresh thyme leaves
3 Garlic cloves; minced
1 teaspoon TABASCO pepper sauce

GARLIC CHEVRE SAUCE
1 pack (4ounce) chevre goat cheese
3 Garlic cloves; minced
One half cup Light cream OR halfandhalf
One fourth TABASCO pepper sauce
1 Rosemary sprig

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 450F. Place the uncovered roast in the oven and
immediately reduce the heat to 325F. Cook the lamb for 20 minutes per
pound, about 2 hours, or until a meat thermometer registers 125F, for rare
or 140F, 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.

Serves 8

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513

Notes: This is exceptional dinner party fare, impressivelooking and
superbtasting, flavored with herbs, sundried tomatoes, TABASCO sauce, and
chevre.

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998