1 lg Red bell pepper
1 lg Green bell pepper
1 1/2 ts Olive oil; divided
1 ts Fresh rosemary; chopped -OR-
1/4 ts Dried rosemary leaves;
-crushed
1 cl Garlic; minced
1 tb Red wine or broth
12 oz Boneless lamb, loin or
-sirloin; well trimmed
4 5" Lengths French bread;
-split in half
1/2 c Low-fat Mozzarella cheese;
-grated
1/4 c Parmesan cheese; grated
Roast red and green bell peppers in preheated 400 F. degree 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 a large bowl combine rosemary, 1/2
teaspoon olive oil, garlic, and wine or broth; add lamb and marinate
1 hour. Heat remaining oil in large non-stick skillet. Add lamb and
sear on all sides. Place lamb on rack in shallow roasting pan. Insert
meat thermometer in center of thickest part of lamb and roast in
preheated 325 F degree oven to internal temperature of 140 F.
degrees, about 27 to 34 minutes, or to desired doneness. Or grill
15-20 minutes To construct sandwich thinly slice lamb and arrange on
4 of the bread halves, alternating with red and green bell pepper
strips. Top with mozzarella and parmesan. Place under broiler until
cheese melts, bubble and turn light brown. Add top halves of bread and
serve.
