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-> [Italian, Lamb & Mutton, Western European] -> [Dagwood italiano Recipe] |
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Dagwood italiano
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| Artist: |
_ |
| Categories: |
Italian, Lamb & Mutton, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Bell pepper, red | | 1
| | Bell pepper, green | | 1 1/2
| tsp | Olive oil, divided | | 1
| tsp | Rosemary, fresh choped | | | Or | | 1/4
| tsp | Dried crushed | | 1
| | Garlic, clove, minced | | 1
| tbsp | Red wine or broth | | 12
| oz | Lamb, bonles, loin, sirloin | | 4
| | French Bread 5"length | | 1/2
| cup | Mozzerela, low fat, grated | | 1/4
| cup | Parmesan cheese |
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Procedures:
| 1 | Roast red and green bell peppers in preheated 400°F oven 20-25 minutes. | | 2 | Or until skins are slightly charred and shriveled. | | 3 | Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes. | | 4 | Remove peppers from plastic, peel off skin remove seeds and cut into strips. | | 5 | Set aside. | | 6 | In large bowl combine rosemary, ?teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour. | | 7 | Heat remaining oil in large nonstick skillet. | | 8 | Add lamb and sear on all sides. | | 9 | Place lamb on rack in shallow roasting pan. | | 10 | Insert meat thermometer in center part of lamb ond roast in preheated 375°F. | | 11 | Oven to internal temp of 140°F. | | 12 | About 27-34 minutes, or to desired doneness. | | 13 | Or grill 15-20 minutes. | | 14 | To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips. | | 15 | Top with mazzarella and parmazon cheese. | | 16 | Pace under broiler until cheeses melt, bubble and turn light brown. | | 17 | 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 |
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