Categories: Lamb, Italian 
      Yield: 4 servings 
  
      1    Bell pepper, red                    1    Garlic, clove, minced 
      1    Bell pepper, green                  1 tb Red wine or broth 
  1 1/2 ts Olive oil, divided                 12 oz Lamb, bonles,loin,sirloin 
      1 ts Rosemary, fresh choped              4    French Bread 5"length 
           Or                                1/2 c  Mozzerela,low fat,grated 
    1/4 ts Dried crushed                     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.