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Chard-stuffed roast lamb

Chard-stuffed roast lamb

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Prep: 30 mins Cook: 1 hr, 15 mins plus resting

Easy

Serves 5 - 6
Shoulder of lamb is a juicy and flavoursome cut- stuff with robust green chard plus raisins, pine nuts and olives for Mediterranean flavour

Nutrition and extra info

  • Gluten-free

Nutrition per serving (6)

  • kcalories543
  • fat39g
  • saturates14g
  • carbs6g
  • sugars4g
  • fibre0g
  • protein38g
  • salt1g
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Ingredients

  • large bunch chard (about 500g - rainbow chard looks pretty), leaves and stalks separated
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g pine nut
  • large handful raisins
  • 2 handfuls large green olive, chopped
  • 200ml white wine
  • 1 boned shoulder of lamb (about 1½ kg boned weight), rolled and loosely tied (see tip, below)

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Method

  1. Heat oven to 220C/200C fan/gas 7. Shred the chard leaves, cut the stalks into batons and set the stalks aside. Heat half the oil in a frying pan, add the leaves and cook for 2 mins until completely wilted, then tip into a bowl. Add the pine nuts, raisins and olives, a tiny drizzle of olive oil, a small splash of the wine and some seasoning. Mix well.

  2. Place the lamb on a board and push as much of the stuffing as you can into the cavity along the meat. Don’t worry if any of the stuffing falls out, but make sure you keep it. Scatter the stalks over the bottom of a shallow roasting tin and add any stray stuffing. Nestle the lamb among the stalks and pour the remaining wine over everything. Rub the lamb with the remaining olive oil, season with sea salt and ground black pepper, and put in the oven for 1 hr. Remove and leave to rest for 15 mins, then serve in thick slices with the braised stalks, and potatoes cooked the way you like them.

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Comments (1)

chrisbartlett's picture

This was horrible! Unless you have a farmer's market nearby, chard is almost impossible to find, I managed to get some 'baby chard' in a greengrocers but, the meat was chewy. Boned and rolled shoulder of lamb needs longer than an hour to cook and definitley not on a very high heat, the fat needs to render down. The chard surrounding the meat was aptly named ... 'charred' after being cooked for an hour at 220C/200C fan/gas 7! Very disappointing dish for a dinner party.

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