- Recipes Home
- Interest Groups
Sun Dried Tomato and Pepper Stuffed Leg Of Lamb with Garlic Chevre Sauce Recipe
|Lamb leg||7 Pound, boned and butterflied (1 Leg)|
|Black pepper||To Taste|
|Sun dried tomatoes in oil||4 1⁄2 Ounce, drained (About 3/4 Cup)|
|Red bell pepper||2 , roasted, peeled and seeded (Or Green)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Minced fresh rosemary||2 Tablespoon|
|Minced fresh thyme||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Pepper sauce||1 Teaspoon|
|Garlic chevre sauce||1 Tablespoon|
Calories 740 Calories from Fat 535
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 20.7 g103.4%
Trans Fat 0 g
Cholesterol 172.3 mg
Sodium 155.1 mg6.5%
Total Carbohydrates 6 g2%
Dietary Fiber 1.7 g6.7%
Sugars 2.8 g
Protein 43 g85.4%
Vitamin A 14.7% Vitamin C 45.6%
Calcium 3.7% Iron 24.2%
*Based on a 2000 Calorie diet
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 sauce in small bowl.
Pour over lamb, turning to coat.
Cover and refrigerate 24 hours.
Preheat oven to 450°F.
Place uncovered lamb 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 Chevre Sauce.