Pepper-stuffed Lamb With Garlic Chevre Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Lamb, Sauces	8	Servings

INGREDIENTS

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	T	Minced Fresh Rosemary Leaves
2	T	Minced Fresh Thyme Leaves
3		Cloves Garlic, Minced
1	t	Tabasco Pepper Sauce
		GARLIC CHEVRE SAUCE
4	oz	Chevre, Goat Cheese
1/2	c	Light Cream Or Half-and-Half
1/4	t	Tabasco Pepper Sauce
1		Sprig Rosemary

INSTRUCTIONS

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.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 920 Calories From Fat: 632 Total Fat: 70.6g Cholesterol: 237.8mg Sodium: 269.8mg Potassium: 1089mg Carbohydrates: 4.3g Fiber: 1.2g Sugar: <1g Protein: 64.4g

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle