No image available
Member recipe

Chard-stuffed roast lamb

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour and 15 minutes

Skill level

Easy

Servings

Serves 6

A recipe for lamb with a difference

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g/1lb 2oz chard (rainbow chard looks pretty ) leaves and stalks separated
  • 4tbsp olive oil
  • 25g/1oz pine nuts
  • Large handful of raisins
  • 2 handfuls of large green olives chopped
  • 200ml/7fl oz white wine
  • 1 boned shoulder of lamb (about 1.5g/3lb5oz boned weight)rolled and loosely tied

Method

  1. Heat oven to 220c/200 fan/ gas7 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 stay 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 1mins ,then serve in thick slices with the braised stalks and potatoes

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hel13dolphin's picture
Hel13dolphin
29th Aug, 2016
I used a leg of lamb and red wine for this ( only because that's all I had in) and had no pine nuts! I used a self basting lidded roaster and the lamb was so succulent and flavoursome. We had mashed sweet potato and greens which made a lovely family meal. Thank you for sharing this recipe.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.