Recipe - Pepper-Stuffed Lamb (Tabasco)

2 Red Or Green Bell Peppers
6 pound Leg Of Lamb, Boned And
Butterflied
Salt And Freshly Ground
Black Pepper To Taste
Three fourths cup Sun Dried Tomatoes In Oil,
Drained (About 4One half Oz.)
Three fourths cup Olive Oil
2 tablespoon Minced Fresh Rosemary Leaves
2 tablespoon Minced Fresh Thyme Leaves
3 Cloves Garlic, Minced
1 teaspoon Tabasco Pepper Sauce
GARLIC CHEVRE SAUCE
4 ounce Chevre (Goat Cheese)
3 Cloves Garlic, Minced
One half cup Light Cream Or HalfandHalf
One fourth teaspoon Tabasco Pepper Sauce
1 Sprig Rosemary

This is exceptional dinner party fare, impressivelooking and superb
tasting, flavored with herbs, sundried tomatoes, Tabasco sauce, garlic and
chevre. To Roast the peppers: Preheat the broiler. Slice the peppers in
half lengthwise, and core and seed. Lay the pieces skin side up in a
shallow broiling pan and set the pan 3 inches below the heat. Broil the
peppers until the skin blisters and turns black. Remove the peppers to a
plastic bag and close it; let them steam for 15 minutes. When they are cool
enough to handle, peel off the skin.

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
once to coat. Cover and refrigerate for 24 hours, turning once or twice.

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

From: The Tabasco Cookbook.