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 tb Minced Fresh Rosemary Leaves

2 tb Minced Fresh Thyme Leaves

3 Cloves Garlic, Minced

1 ts Tabasco Pepper Sauce

GARLIC CHEVRE SAUCE 4 oz Chevre (Goat Cheese)

3 Cloves Garlic, Minced

1/2 c Light Cream Or Half and Half

1/4 ts Tabasco Pepper Sauce

1 Sprig Rosemary

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.