Traveling Across
America

Sun-Dried Tomato and
Pepper Stuffed Leg of Lamb

Home >> Recipes >> Lamb Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

1 1/2 teaspoons minced fresh thyme
3/4 minced garlic clove
1/4 teaspoon Tabasco pepper sauce
1 1/2 to 1 3/4 pounds leg of lamb, boned and butterflied
salt
fresh ground black pepper
1 1/8 ounces sun-dried tomatoes in oil, drained (about 3/4 cup)
1/2 red or green bell pepper, roasted, peeled, and seeded
3/8 cup olive oil
1 1/2 teaspoons minced fresh rosemary

Directions:

Set lamb skin side down on surface. Pat dry. Sprinkle with salt and pepper. Arrange tomatoes and bell peppers down center of lamb. Roll up lamb; secure with twine. Set in roasting pan. Whisk oil, herbs, Tabasco pepper sauce and garlic in bowl. Pour over lamb, turning to coat. Cover and refrigerate for 24 hours. Pre-heat oven to 450 degrees. Place uncovered roast in oven and reduce to 325 degrees. Cook for approximately two hours, or 20 minutes per pound. Let stand 15 minutes before slicing. Serve with garlic chevre sauce.

Makes 2 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.