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Sun Dried Tomato And Pepper Stuffed Leg Of Lamb With Garlic Chevre Sauce

Holidaycooking's picture
Ingredients
  Lamb leg 7 Pound, boned and butterflied (1 Leg)
  Salt To Taste
  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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Lamb
Servings: 
14

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