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Sun-Dried Tomato and
Pepper Stuffed Leg of Lamb

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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
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


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

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