Sun Dried Tomato and Pepper Stuffed Leg Of Lamb with Garlic Chevre Sauce Recipe
Ingredients
| 1 (6- to 7-pound) leg of lamb, boned and butterflied | ||
| Black pepper salt | 1 To taste | |
| Sun-dried tomatoes | 4 1/2 Ounce, Sun-dried | |
| 2 red or green bell peppers, roasted, peeled and seeded | ||
| Olive oil | 1 1/2 Cup (16 tbs) | |
| Rosemary | 2 Tablespoon, minced | |
| Thyme | 2 Tablespoon, minced | |
| Garlic | 3 Clove (5gm), minced | |
| Pepper sauce | 1 Teaspoon | |
| Garlic Chevre Sauce | ||
Directions
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 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.
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 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.
Chef
