Happy Easter!

Lamb is great for Easter. This stuffed leg of lamb was fantastic. But don’t serve it on this green stuff. I cannot tell you what it’s called. They told me I could use it in a salad. They told me its name, too. But I’ve forgotten now, or perhaps repressed it. Which is for the better, because I probably shouldn’t tell this green stuff to its face that it looks like it belongs on someone’s lawn, and tasted like it, too. You win some, you lose some.

Roast leg of lamb with chorizo stuffing

Adapted from Suzanne Goin, Sunday Suppers at Lucques

I have removed some steps and ingredients I didn’t find essential as well as some measurements I found a little fiddly. Actually I didn’t use the measurements at all, but more on my antipathy for these things later. There was some chopped mint in the stuffing, which I didn’t have and didn’t miss. But do include it if you have some!

For the lamb + marinade: 2½ boneless leg of lamb, butterflied  |  6 cloves garlic, smashed  |  rosemary leaves from several large sprigs  |  big handful parsley leaves, roughly chopped  |  quite a bit of coarsely ground pepper

For the stuffing: 2 cups breadcrumbs  |  olive oil  |  sprig rosemary  |  1 pinch chile flakes, preferably from a chile de arbol  |  1 big onion,  diced  |  3 cloves garlic, minced  |  2 big pinches fresh thyme leaves, or 1 big pinch dried  |  4 links Mexican (fresh) chorizo, casing removed  |  another handful chopped parsley  |  kosher salt + freshly ground black pepper

Special tools: kitchen string (If you ask your butcher nicely, I’m sure he’ll give you some.)

To marinate: Coat the lamb with all marinade ingredients. Wrap tightly in plastic and refrigerate for as long as you can, preferably overnight. Remove from refrigerator about an hour before you want to cook it.

To make the stuffing: Toss the breadcrumbs in some olive oil, and toast either in a 375F oven or in a skillet set over medium heat, 6-8 minutes, stirring from time to time. Remove, let cool, and dump into a big bowl.

Heat a pan over medium, and add a good coating of olive oil. When it is hot, add the rosemary and chile and let sizzle for a minute. Then add the onions, garlic, thyme, and season with salt and pepper. Let sweat for about 7-8 minutes, stirring occasionally, until translucent. Remove from heat, let cool, fish out the chile and rosemary twig, then scrape everything into the breadcrumb bowl.

While the onions are cooking, brown the chorizo in another pan over high heat, stirring occasionally, until cooked through. Drain on paper towels, let cool, and add to the onion and breadcrumb mixture. Mix in the parsley, and taste for seasoning. Adjust as needed.

To stuff and roast the lamb: Heat oven to 350 F. Season the lamb generously with salt and a bit more pepper. Open like a book. Place as much of the stuffing as you can on top of one side of the book. Close the other side over it, and tie tightly at 2 inch intervals. Don’t worry if some of the stuffing falls out, but do try to stuff it back in. Whatever you can’t stuff in at all, put in a small dish and reheat towards the end of cooking to serve alongside the lamb.

Roast lamb until done to your liking. For rareish, a thermometer inserted into the meat (not stuffing) should read 120 F. Mine took about 25 minutes per pound. Let rest for at least 15 minutes before serving, longer if you need. Slice very carefully, removing the kitchen string as you go. Serve the rest of the stuffing alongside.

Serves 6