Pepper-Stuffed Lamb with Garlic Chevre Sauce

Yield: 8 Servings
Categories: Sauces, Lamb
2Red Or Green Bell Peppers
6lbLeg Of Lamb, Boned And Butterflied
Salt And Freshly Ground Black Pepper To Taste
3/4cSun Dried Tomatoes In Oil, Drained (About 4-1/2 Oz.)
3/4cOlive Oil
2tbMinced Fresh Rosemary Leaves
2tbMinced Fresh Thyme Leaves
3Cloves Garlic, Minced
1tsTabasco Pepper Sauce
GARLIC CHEVRE SAUCE
4ozChevre (Goat Cheese)
3Cloves Garlic, Minced
1/2cLight Cream Or Half-and-Half
1/4tsTabasco Pepper Sauce
1Sprig Rosemary
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