Stuffed lamb with chard

Name: Stuffed lamb with chard
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 500 g colorful chard; 75 g green olives without stone; 1 TABLESPOON Olive oil; 25 g Pine nuts; 60 g Raisins; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.2 kg) released shoulder of lamb; 2 TABLESPOONS Oil; 150 ml dry white wine; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

500 g colorful chard
75 g green olives without stone
1 TABLESPOON Olive oil
25 g Pine nuts
60 g Raisins
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.2 kg) released shoulder of lamb
2 TABLESPOONS Oil
150 ml dry white wine
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the chard and cut leaves from the stems. Cut the chard leaves into small pieces, set the stems aside. Drain and chop the olives.
2
For the filling, heat olive oil in a large pan or flat roasting pan. Sauté chard leaves in it for 2-3 minutes (until they have collapsed), stirring from time to time. Remove from heat and place in a bowl.
3
Add pine nuts, olives and raisins and mix in. Season with salt and pepper.
4
Spread the meat on the work surface and rub it all around with salt and pepper. Spread the filling over the middle of the meat, roll it up and tie it up with kitchen string. Heat the oil in a wide frying pan.
5
Sauté the roast in it for approx. 6 minutes while turning. Pour on wine and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 50-60 minutes.
6
Cut the chard stalks into pieces about 10 cm long. Add to the roast 20-25 minutes before the end of the cooking time. Remove the roast from the oven and arrange with the chard stems. Add the salad.