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Sun-Dried Tomato and Pepper Stuffed Leg of Lamb with Garlic Chèvre Sauce
Makes 8 servings
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Ingredients
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1
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(6- to 7-pound) leg of lamb, boned and butterflied
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Salt and black pepper
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4-1/2
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ounces sun-dried tomatoes in oil, drained (about 3/4 cup)
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2
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red or green bell peppers, roasted, peeled and seeded
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1-1/2
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cups olive oil
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2
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tablespoons minced fresh rosemary
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2
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tablespoons minced fresh thyme
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3
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cloves garlic, minced
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1
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teaspoon Original TABASCO® brand Pepper Sauce
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Garlic Chèvre Sauce (recipe follows)
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Set lamb, skin side down, on work surface. Pat dry. Sprinkle with salt and black pepper. Arrange tomatoes and bell peppers down center of lamb. Roll up lamb; secure with kitchen string. Set in roasting pan. Whisk oil, herbs, garlic and TABASCO® Sauce in small bowl. Pour over lamb, turning to coat. Cover and refrigerate 24 hours. Preheat oven to 450°F. Place lamb, uncovered, in oven and reduce temperature to 325°F. Cook about 2 hours or 20 minutes per pound. Let stand 15 minutes before slicing. Serve with Garlic Chèvre Sauce.
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Garlic Chèvre Sauce
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Ingredients
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1
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(4-ounce) package goat cheese
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1/2
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cup light cream
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3
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cloves garlic, minced
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1/4
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teaspoon Original TABASCO® brand Pepper Sauce
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1
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sprig fresh rosemary
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Combine goat cheese, cream, garlic and TABASCO® Sauce in microwavable dish; stir to combine. Microwave, uncovered, at MEDIUM (50% power) 45 seconds. Let stand 5 minutes and refrigerate. Garnish with rosemary sprig.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Click here for printable version