Ingredients
2 red or green bell peppers
6 lb leg of lamb, boned and butterflied
1 salt and freshly ground black pepp, er to taste
3/4 cup sun dried tomatoes in oil, drained, (about 4-1/2 oz.)
3/4 cup olive oil
2 tbsp minced fresh rosemary leaves
2 tbsp minced fresh thyme leaves
3 cloves garlic, minced
1 tsp tabasco pepper sauce
1 garlic chevre sauce
4 oz chevre (goat cheese)
3 cloves garlic, minced
1/2 cup light cream or half-and-half
1/4 tsp tabasco pepper sauce
1 sprig rosemary
Directions
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.
Servings: 8 servings
Pepper-Stuffed Lamb With Garlic Chevre Sauce Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Sauce; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further than that. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by the Romans. In his works, he recounts how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Roman cooks used many aromatic flavours, including many that are still in use today for example bay, mint and dill. Later on, there were two recipe books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that appears on menues today, but rather recipes for the types of food prepared for the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as basil and coriander. These new foods and tastes led to a torrent in manuscripts on food, some of which still exist in private libraries. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pepper Stuffed Lamb With Garlic Chevre Sauce recipe.
