INGREDIENTS

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