🫙 From the Spice Rack
Pepper-Stuffed Lamb with Garlic Chevre Sauce
2 Red Or Green Bell Peppers 6 lb Leg Of Lamb, Boned And - Butterflied Salt And Freshly Ground - Black Pepper To Taste 3/4 c Sun Dried Tomatoes In Oil, - Drained (About 4-1/2 Oz.) 3...
maineasy
Ingredients8 items
Ingredients
- 2red or green bell peppers
- 6lbleg of lamb, boned and
- 2tb minced fresh rosemary leaves
- 2tb minced fresh thyme leaves
- 3Cloves garlic, minced
- 1ts tabasco pepper sauce
- 1/2c light cream or half-and-half
- 1sprig rosemary
Directions
- 1
2 Red Or Green Bell Peppers 6 lb Leg Of Lamb, Boned And - Butterflied Salt And Freshly Ground - Black Pepper To Taste 3/4 c Sun Dried Tomato
- 2
To Roast the peppers: Preheat the broiler
- 3
Slice the peppers in half lengthwise, and core and seed
- 4
Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat
- 5
Broil the peppers until the skin blisters and turns black
- 6
Remove the peppers to a plastic bag and close it
- 7
let them steam for 15 minutes
- 8
When they are cool enough to handle, peel off the skin