• 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


  • STEP 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
  • STEP 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

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