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1
Slice the peppers in half lengthwise, and core and seed.
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2
Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat.
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3
Broil the peppers until the skin blisters and turns black.
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4
Remove the peppers to a plastic bag and close it; let them steam for 15 minutes.
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5
When they are cool enough to handle, peel off the skin.
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6
Place the lamb skin side down on a cutting board or other surface and pat it dry.
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7
Sprinkle the meat with salt and pepper.
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8
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.
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9
In a bowl, whisk the oil, herbs, garlic, and Tabasco sauce.
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10
Pour the mixture over the lamb, turning once to coat.
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11
Cover and refrigerate for 24 hours, turning once or twice.
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12
Preheat oven to 450F (230C).
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13
Place the uncovered roast in the oven and immediately reduce the heat to 325F (160C).
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14
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.
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15
Let the lamb stand for 15 minutes before slicing.
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16
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.
