Pepper-stuffed lamb (tabasco)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red or green bell peppers | |
| 1 | 6-7-pound leg of lamb; boned and butterflied | |
| Salt and black pepper; to taste | ||
| ¼ | cup | Sun-dried tomatoes in oil; drained OR 4-1/2 ounces sundrieds rehydrated |
| ¾ | cup | Olive oil |
| 2 | tablespoons | Chopped fresh rosemary leaves |
| 2 | tablespoons | Chopped fresh thyme leaves |
| 3 | Garlic cloves; minced | |
| 1 | teaspoon | TABASCO pepper sauce |
| 1 | pack | (4-ounce) chevre goat cheese |
| 3 | Garlic cloves; minced | |
| ½ | cup | Light cream OR half-and-half |
| ¼ | TABASCO pepper sauce | |
| 1 | Rosemary sprig | |
Directions
GARLIC CHEVRE SAUCE
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, impressive-looking and superb-tasting, flavored with herbs, sun-dried tomatoes, TABASCO sauce, and chevre.
>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998