Pepper-Stuffed Lamb with Garlic Chevre Sauce
| Yield: | 8 Servings |
| Categories: | Sauces, Lamb |
| 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 |
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