Pepper-Stuffed Lamb (Tabasco)
| Yield: | 8 Servings |
| Categories: | Tabasco, Meats, Lamb |
| 2 | Red or green bell peppers | |
| 1 | 6-7-pound leg of lamb; boned and butterflied | |
| Salt and black pepper; to taste | ||
| 1/4 | c | Sun-dried tomatoes in oil; drained OR 4-1/2 ounces sundrieds rehydrated |
| 3/4 | c | Olive oil |
| 2 | tb | Chopped fresh rosemary leaves |
| 2 | tb | Chopped fresh thyme leaves |
| 3 | Garlic cloves; minced | |
| 1 | ts | TABASCO pepper sauce |
| GARLIC CHEVRE SAUCE | ||
| 1 | pk | (4-ounce) chevre goat cheese |
| 3 | Garlic cloves; minced | |
| 1/2 | c | Light cream OR half-and-half |
| 1/4 | TABASCO pepper sauce | |
| 1 | Rosemary sprig |
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