Leg of lamb with chorizo stuffing, romesco potatoes, and black olives from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 41) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute oil-cured black olives of your choice for Nyons olives.

  • mseers on February 10, 2013

    agreed -- i asked the butcher to butterfly the leg and give me the bone on the side, which i nestled in the middle of the stuffed leg for an even more dramatic presentation. delicious.

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