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Roasted Stuffed Lamb with Swiss Chard
Stuffed Chard Lamb is Delicious for Dinner

Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.

I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.

And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish,

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Roasted Stuffed Lamb With Swiss Chard

Roasted Stuffed Lamb With Swiss Chard

Ingredients

  1. Currant and pine nut stuffing
  2. 1/3 cup dried currants
  3. 1/3 cup Merlot
  4. 1 tbsp extra-virgin olive oil
  5. 1 small onion, coarsely chopped
  6. 1 clove garlic, thinly sliced
  7. 4 anchovies, finely chopped
  8. 1/4 cup toasted pine nuts
  9. 1 small eggplant, peeled and chopped
  10. 1 red bell pepper
  11. 2 tsp brown sugar, or to taste
  12. 1 tsp fresh or 2 tsp dried Greek oregano
  13. 1 lemon, finely grated rind only
  14. For the lamb:
  15. 1 1/2 pounds boneless lamb shoulder, butterflied
  16. 1/4 cup extra-virgin olive oil
  17. 2 cloves garlic, thinly sliced
  18. 1 bunch Swiss Chard
  19. 1/2 tsp nutmeg, or to taste
  20. 1 tsp fresh Greek Oregano
  21. 1/2 cup Merlot wine

Directions

  1. For stuffing, combine currants and wine in a bowl.
  2. Chop eggplant, garlic, onions and red bell pepper.
  3. Heat oil in a large frying pan, add onion, garlic, anchovy, and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to brown. Add eggplant and bell pepper, cover and cook, stirring occasionally, for 10 minutes or until soft.
  4. Season to taste with sugar, sea salt, and freshly ground black pepper. Add, wine-soaked currants, oregano and lemon rind and cook for another 10 minutes or until liquid is absorbed. Cool.
  5. Preheat oven to 390°F. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, rather than use twine to secure the lamb, I used these stretch hot cooking bands! Combine 2 teaspoons of olive oil, salt, nutmeg, Greek oregano season to taste and rub over lamb. Place lamb in the baking dish and pour 1/2 cup merlot in the bottom of the pan.
  6. Roast for 20 minutes, then reduce heat to 375°F and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.
  7. Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add chard and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Slice lamb thinly and serve on a bed of chard topped with any extra stuffing.

Serves 6.

Average ( votes):
Comments
verily
verily
I made this recipe too and it turned out very well. Definitely worth making again.
tlsgirl
tlsgirl
I made this last night and it was really good! I think my oven runs hot, so I would've checked it at 45 minutes, but the stuffing had such great flavor! I also subbed in raisins for currants because I had them on hand and it worked out great. All in all, great recipe and definitely special.
roxyb
roxyb
Oh YUMMY! I am going to make this over the weekend!
marie-lee
marie-lee
As an Aussie I can help with this one! A bench is just the countertop in your kitchen...nothing wrong with using a cutting board though!
vitisva
vitisva
This looks amazing I want to try it Too bad I just did the grocery shopping YESTERDAY
tlsgirl
tlsgirl
Thanks Yum!
nancita
nancita
That looks divine. I love stuffing things with pine nuts and currants and the like, but I hadn't thought about using eggplant.
CaterpillarGirl
CaterpillarGirl
I have grown to love lamb, hated it as a child, the only time i eat it now though is out in restaurants and on easter.
mtiger
mtiger
I'm not a big fan of lamb, but this recipe sounds good. I may have to try it!
chiefdishwasher
chiefdishwasher
Show me a piece of the cut end product. The cut of meat sounds like a boneless leg of lamb. You can ask your butcher to do this for you. I had grilled lamb chops tonight and used a Cat Cora recipe. Oil, rosemary, lemon salt and pepper. It is on the food net.
ilanac13
ilanac13
isn't it funny that you had such a better experience with the local meat rather than the australian version - but i'm glad that you were up for giving it another try! i'm not usually that adventurous!
Food
Food
Oh, I can't wait to hear what everyone else thinks of this dish! It is simply divine in my opinion! Sorry tlsgirl, I didn't translate that from the Aussie recipe, I believe it is just a cutting board (at least that is what I used)!
tlsgirl
tlsgirl
But what's a bench? Is that some sort of cooking utensil?
tlsgirl
tlsgirl
Wow, this looks amazing. I will so be getting these ingredients on my next grocery trip.
Jude-C
Jude-C
I think a lot of us will be, party ;)
partysugar
partysugar
This looks so good, thank god I was already planning on having lamb for dinner tonight!
Jude-C
Jude-C
Oh my God... :drool:
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