1 Bell pepper, red
1 Bell pepper, green
1 1/2 ts Olive oil, divided
1 ts Rosemary, fresh choped
1/4 ts Dried crushed
1 Garlic, clove, minced
1 tb Red wine or broth
12 oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2 c Mozzerela,low fat,grated
1/4 c Parmesan cheese
Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or
until skins are slightly charred and shriveled. Remove from oven, transfer
to plate, wrap with plastic wrap and let stand 10 minutes.
Remove peppers from plastic, peel off skin remove seeds and cut into
strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the
olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat
remaining oil in large nonstick skillet. Add lamb and sear on all sides.
Place lamb on rack in shallow roasting pan. Insert meat thermometer in
center part of lamb ond roast in preheated 375*F. oven to internal temp of
140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.
To construct sandwiches thinly slice lamb and arrange on four of the bread
halves, alternating with red and green pepper strips. Top with mazzarella
and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn
light brown. Add top halves of bread and serve
calories 344 protien 30g, carbohydrates 32g, fat 10g, fiber 1g,
cholesterole 78mg, sodium 360mg
From Modern Maturity Jun-July 92.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini