Dagwood Italiano

Title:
Dagwood Italiano

Yield:
4 Servings

Categories:
Lamb,
Italian




Ingredients:





     1    Bell pepper, red


     1    Bell pepper, green


 1 1/2 ts Olive oil, divided


     1 ts Rosemary, fresh choped


          Or


   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