Preparation:
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. |
