Name: Chard-stuffed Roast Lamb Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 kg lamb leg, boneless; 1 bunch Swiss chard; 2 cloves garlic, minced; 1 onion, chopped; 2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; 1 lemon, juiced; 1 cup chicken broth

How To Make Chard-stuffed Roast Lamb

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1.5 kg lamb leg, boneless
1 bunch Swiss chard
2 cloves garlic, minced
1 onion, chopped
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 lemon, juiced
1 cup chicken broth

Instructions

Preheat the oven to 180°C (350°F).
Rinse the Swiss chard thoroughly and remove the tough stems. Roughly chop the leaves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion and sauté until softened.
Add the Swiss chard leaves to the skillet and cook until wilted. Season with salt and black pepper to taste.
Lay the boneless lamb leg flat on a cutting board and season with salt and black pepper.
Spread the sautéed Swiss chard evenly over the lamb leg.
Roll the lamb leg tightly and secure with kitchen twine.
Place the lamb leg in a roasting pan and pour the lemon juice and chicken broth over it.
Cover the roasting pan with aluminum foil and roast in the preheated oven for 1 hour.
Remove the foil, baste the lamb with the pan juices, and continue roasting for another 30 minutes or until the lamb reaches your desired level of doneness.
Remove from the oven and let the lamb rest for 10 minutes before slicing.
Serve the sliced chard-stuffed roast lamb with the pan juices as a flavorful gravy.