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How To make 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.) 3/4 c Olive Oil
2 tb Minced Fresh Rosemary Leaves
2 tb Minced Fresh Thyme Leaves
3 Cloves Garlic, Minced
1 ts Tabasco Pepper Sauce
GARLIC CHEVRE SAUCE 4 oz Chevre (Goat Cheese)
3 Cloves Garlic, Minced
1/2 c Light Cream Or Half-and-Half
1/4 ts Tabasco Pepper Sauce
1 Sprig Rosemary
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. From: The Tabasco Cookbook.
How To make Pepper Stuffed Lamb with Garlic Chevre Sauce's Videos
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
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This recipe will literally change your life! #shorts
Thank you @nonnaeldacooks for this beautiful pasta trick! ????
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Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
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Leg of Lamb with Goats Cheese and Mint | Gordon Ramsay
The king of all joints: boneless leg of lamb. The goats cheese adds creaminess whilst the mint adds perfume and flavour.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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