Chard Stuffed Roast Lamb Recipes

LAMB STUFFED CHARD LEAVES

Steps:

• Place a large pot of water on the stove to boil. About 2 gallons of water will do.
• Pre-heat oven to 350 F.
• Being careful not to tear the chard leaves, cut the rib from the center of each leaf.
• Once the water begins to boil, add a nice sprinkle of salt to the water. Organize a large bowl filled with ice water and set it close by. Add the chard leaves to the boiling water. Allow them to boil until soft and pliable, about 45 to 60 seconds. Remove them from the boiling water (with a slotted spoon, or simply by pouring it into a strainer). Quickly plunge the leaves into the bowl of ice water and move them around until the leaves are sufficiently chilled. Dry the leaves on paper towels. They don't need to be super dry, but they shouldn't be water logged, either. Just "dry enough".
• Mix together the tomatoes, onions, garlic, ginger and olive oil with half of each: cinnamon, coriander and cayenne. Sprinkle with a bit of salt and pepper. Mix well.
• Place about one-fourth of the tomato sauce on the bottom of a standard casserole dish (13"x9").
• In a bowl, mix the ground lamb, eggs, pine nuts, raisins and half of each: cinnamon, coriander and cayenne. Blend well with a little salt and pepper.
• Place a chard leaf on the counter top and form a nice big sheet. Usually this means overlapping the two halves, forming a bit of a seam where the large rib used to be. Place a nice sized log of the ground lamb mixture about 2/3rds of the way down from the top of the sheet. Fold the bottom portion of the leaf over the meat, then fold the two side flaps over the meat. Finally, roll the whole meat log towards the tip of the remaining flap, leaving the tip of the flap on the bottom of the roll. Place the stuffed chard in the bottom of the casserole pan. Repeat this process until all 16 stuffed leaves are in the pan.
• Cover the chard leaves with the remaining sauce and spread it evenly.
• Cover the pan (with a lid or foil) and bake for about 50 minutes, or until the internal temperature of the stuffed chard reaches 155 F. Remove from the oven and allow to sit for at least 10 minutes.
• Serve!

CHARD-STUFFED ROAST LAMB

Steps:

• 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.
• 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.

STUFFED RACK OF LAMB FOR TWO

Steps:

• To make the Marinade: Zest the lemon with a fine grater, taking care to only remove the yellow peel¿the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the marinade ingredients together.
• To make the Stuffing: Mix the stuffing ingredients together.
• To prepare the Lamb: Cut the rack in 1/2 crosswise so that each piece contains 4 chops. Insert a long, skinny knife into 1 end of the meat and push it through until the tip emerges from the other end. Then, remove the knife and use the handle of a wooden spoon to ream out a 1/2-inch hole, forming a tube through the 4 chops. With your fingers, press half the stuffing into the rack, making sure it's distributed evenly. Repeat with the other half of lamb.
• Place the lamb in a zipper baggie, spoon the marinade onto the meat, and rub it in a little bit. Marinate for at least 1 hour, preferably 4 hours.
• Preheat the oven to 425 degrees F.
• Roast the chops for 25 minutes for medium rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees F. Let the meat rest for 10 minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, fan across the plate, garnish with a rosemary sprig, and serve.

ROASTED STUFFED DOUBLE LAMB LOIN

Steps:

• Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
• Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
• Preheat the oven to 375 degrees F.
• Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees.

RACK OF LAMB WITH SWISS CHARD

Steps:

• Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
• Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
• Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
• Preheat oven to 400°F with rack in middle.
• Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
• Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
• Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

ROASTED LAMB SHOULDER STUFFED WITH MERGUEZ AND SWISS CHARD

Steps:

• Marinate the Lamb: Spread the lamb open on work surface. Score the inside of the meat with a paring knife, making incisions every 3/4 inch and taking care not to cut all the way through the meat. Rub inside of lamb with 1 tablespoon oregano and 1 tablespoon pepper. Turn and rub outside with remaining tablespoon of oregano and tablespoon pepper; drizzle outside with olive oil. Transfer to a rimmed baking sheet, cover, and refrigerate for 1 hour.
• Make the Merguez Stuffing: Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add chard leaves and cook for 1 minute. Using a slotted spoon, immediately transfer to ice-water bath. Cool, drain, and squeeze out excess water; coarsely chop. Chop enough of the chard stems so that you have 1 cup chopped; discard any remaining stems.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add garlic and chard stems; continue cooking until onions are translucent and garlic is fragrant, about 3 minutes. Transfer onion mixture to a medium bowl; set aside.
• Heat remaining 2 tablespoons olive oil to skillet and increase heat to high. Crumble sausage into skillet and cook, stirring, until sausage is brown, 2 to 3 minutes. Add chard leaves, reserved onion mixture, rosemary, and thyme; stir to combine. Add panko, lemon zest, mint, and parsley; remove skillet from heat and season with salt and pepper. Spread stuffing on a rimmed baking sheet and let cool.
• Roast the Lamb: Preheat oven to 350 degrees. Season lamb with salt and bring to room temperature.
• Spread the cooled stuffing over the scored side of the lamb. Loosely roll, like a jelly roll; using 5 pieces of kitchen twine, tie lamb at even intervals to secure stuffing.
• Heat canola oil in a roasting pan over high heat. Add lamb to pan and cook, turning, until browned on all sides, about 2 minutes per side. Turn lamb so it is seam-side down in roasting pan. Add lemons, shallots, garlic, thyme, and rosemary to pan and transfer to oven. Roast lamb for 20 minutes, turn, and continue roasting 10 minutes more for medium. Transfer lamb to a cutting board, reserving juices in pan, and loosely cover with parchment paper-lined aluminum foil; let stand for 10 minutes.
• Place the roasting pan on the stove over medium heat. Add 1/2 cup water and lemon juice and cook, scraping up any browned bits with a wooden spoon, about 2 minutes.
• Remove twine from lamb and, using a sharp carving knife, cut lamb into 12 slices. Arrange on a platter and garnish with lemon, shallots, garlic, thyme, and rosemary from roasting pan. Spoon pan juice over lamb and serve immediately.

BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA

Steps:

• Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
• Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
• Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
• While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
• Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

CROWN LAMB ROAST WITH SAGE STUFFING

Steps:

• Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
• Trim excess fat and sinew off meat.
• Combine breadcrumbs, sage and parsley.
• Melt the butter in a small pan.
• Add the onion and apple and cook over medium heat until soft.
• Remove from the heat and stir into combined breadcrumbs/sage/parsley.
• Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
• Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
• Fold lightly into the stuffing mixture.
• Place the crown roast in a shallow roasting pan.
• Place a sheet of lightly greased foil in the base of the roast cavity.
• Spoon the stuffing into the foil cavity, pressing in lightly.
• Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
• Remove from oven and let the lamb sit for 10 minutes prior to carving.
• Cut between the cutlets to separate and serve.

STUFFED SWISS CHARD

Steps:

• Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
• Remove the ribs from the leaf.
• Set leaves aside.
• Drain chick peas.
• Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
• Mix well.
• Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
• Arrange in saucepan, alternating the direction of each layer.
• Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
• Bring to boil, then cover and simmer for 45-60 minutes .
• All water should have evaporated.
• If not, remove lid and simmer for a further 10 minutes.
• Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
• Serve with yogurt.