*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Lamb                             Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Red Or Green Bell Peppers
    6       lb           Leg Of Lamb, Boned And
                         - Butterflied
                         Salt And Freshly Ground
                         - Black Pepper To Taste
      3/4   c            Sun Dried Tomatoes In Oil,
                         - Drained (About 4-1/2 Oz.)
      3/4   c            Olive Oil
    2       tb           Minced Fresh Rosemary Leaves
    2       tb           Minced Fresh Thyme Leaves
    3                    Cloves Garlic, Minced
    1       t            Tabasco Pepper Sauce
                         GARLIC CHEVRE SAUCE
    4       oz           Chevre (Goat Cheese)
    3                    Cloves Garlic, Minced
      1/2   c            Light Cream Or Half-and-Half
      1/4   ts           Tabasco Pepper Sauce
    1                    Sprig Rosemary
   This is exceptional dinner party fare, impressive-looking and superb
   tasting, flavored with herbs, sun-dried 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.
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