Lamb Roast with Red Pepper and Dill Sauce

Use 1 fresh Range Lamb leg, boned, well trimmed and evenly tied

1 medium red pepper, chopped

1-4 cup sweet white rice

2 tsp. chopped fresh dill

freshly ground black pepper, taste

1 Prepare an indirect fire in the covered barbecue. Cook roast over drip tray, medium-high heat, for approximately 40 minutes (internal temperature 125°F). For additional weight, roast another 10 minutes per pound.

2. Place red pepper and 1 tbs. wine in microwave-proof dish, cover and cook on high (100%) power for 5-8 minutes. Puree pepper and remaining wine in a food processor. Add dill and black pepper.

3. When roast is cooked, remove from barbecue and leave, covered for 15 minutes. The meat will retain its juices and "firm up" a little, making it easier to carve. Serve sliced with red pepper sauce.