Sun Dried Tomato and Pepper Stuffed Leg Of Lamb with Garlic Chevre Sauce
|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|
Set lamb, skin side down, on work surface.
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.