Instructions: Roast the peppers.

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 a bowl, whisk the oil, herbs, garlic, and Tabasco sauce. Pour the mixture over the lamb, turning to coat. Cover and refrigerate for 24 hours, turning once or twice.

Preheat the oven to 450 degrees. Place the uncovered roast in the oven and immediately reduce the heat to 325 degrees. Cook the lamb for 20 minutes per pound, about 2 hours, or until a meat thermometer registers 125 degrees, for rare or 140 degrees, 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.

This recipe yields 8 servings.

Comments: This is exceptional dinner party fare, impressive-looking and superb-tasting, flavored with herbs, sun-dried tomatoes, Tabasco sauce, and chevre.

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