Lamb from Sunday Suppers at Lucques
Has anyone made the leg of lamb with chorizo stuffing from Sunday Suppers at Lucques? Suzanne Goin says it is one of the most involved recipes in the book. Neither the technique nor the ingredients scare me, I'd just hate to invest all that time for a dish that is only so-so.
I haven't, but it is exactly what I intend to make with the leg of lamb and chorizo in the freezer - maybe next weekend. I'll be interested to hear if anyone else has. Did you check the COTM thread? I'll take a look.
Edit - I did some searching - doesn't look like there are any reports from that.
I've done this several times and it's really lovely. The spice & salt of the stuffing is a really nice compliment to the lamb. As for the difficulty, it's not that bad--particularly if you've done a stuffed meat thing before. I *think* SG might have been commenting on the full menu as one that's super-involved, which it is. I'd dump the romesco potatoes for sure. They are WAY more work than they're worth in a home kitchen (though the romesco itself is very good).
I make this every year for Easter, and it's delicious. It's very involved - lots of steps - but not difficult. I make the romesco sauce for the potatoes and the chorizo stuffing the day before and also set the lamb up to marinate overnight. Then the day of all that's left to do is roast everything, freeing you up to work on other sides. The leftover romesco sauce is also amazing in scrambled eggs the next day.
Did you end up making this dish? I am considering making it for a large group and serving it at room temperature. Skipping the potatoes and doing the romesco on the side. Just concerned about not being able to serve it piping hot... any input would be appriciated!