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 read the history of `recipes` far back into the distant past, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some tablets in ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, there were a couple of books which were published in the 14th Century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the nobility of the time. During the succeeding few hundred years, the upper-class families of the West strove to serve the most extravagent meals, and consequentially the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications were starting to become popular mostly as a result of better eduction, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Pepper Stuffed Lamb With Garlic Chevre Sauce recipe.
