Pepper Stuffed Lamb With Garlic Chevre Sauce Recipe

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Servings: 8

Ingredients

Cost per serving $6.71 view details
  • 2 x Red Or possibly Green Bell Peppers
  • 6 lb Leg Of Lamb, Boned And Butterflied
  •     Salt And Freshly Grnd Black Pepper To Taste
  • 3/4 c. Sun Dry Tomatoes In Oil, Liquid removed (About 4-1/2 Ounce.)
  • 3/4 c. Extra virgin olive oil
  • 2 Tbsp. Chopped Fresh Rosemary Leaves
  • 2 Tbsp. Chopped Fresh Thyme Leaves
  • 3 x Cloves Garlic, Chopped
  • 1 tsp Tabasco Pepper Sauce
  •     GARLIC CHEVRE SAUCE
  • 4 ounce Chevre (Goat Cheese)
  • 3 x Cloves Garlic, Chopped
  • 1/2 c. Light Cream Or possibly Half-and-Half
  • 1/4 tsp Tabasco Pepper Sauce
  • 1 sprg Rosemary

Directions

  1. This is exceptional dinner party fare, impressive-looking and superb tasting, flavored with herbs, sun-dry 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 pcs skin side up in a shallow broiling pan and set the pan 3 inches below the heat. Broil the peppers till the skin blisters and turns black. Remove the peppers to a plastic bag and close it; let them steam for 15 min. When they are cold sufficient to handle, peel off the skin.
  2. Place the lamb skin side down on a cutting board or possibly 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 mix over the lamb, turning once to coat. Cover and chill for 24 hrs, turning once or possibly twice.
  3. 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 min per lb., about 2 hrs, or possibly till a meat thermometer registers 125 degrees F. for rare or possibly 140 degrees F. for medium. Let the lamb stand for 15 min before slicing. Meanwhile, in a small saucepan over low heat, whisk together the chevre, garlic, cream, and Tabasco sauce till the mix is well blended and heated thoroughly. Garnish with rosemary and serve with the lamb.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 340g
Recipe makes 8 servings
Calories 828  
Calories from Fat 569 69%
Total Fat 63.62g 80%
Saturated Fat 21.42g 86%
Trans Fat 0.0g  
Cholesterol 190mg 63%
Sodium 168mg 7%
Potassium 819mg 23%
Total Carbs 10.75g 3%
Dietary Fiber 1.7g 6%
Sugars 3.25g 2%
Protein 51.13g 82%
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