Chard Wrapped Lamb
- 2 kilograms Lamb shoulder (trimmed and cut into a flat disc)
- 5 garlic
- 2 lemons (of the juice)
- 8 tablespoons olive oil
- 250 grams Feta
- 125 milliliters Whipped cream
- 2 tablespoons mixed Frozen cabbage
- 2 kilograms Swiss chard
- 400 milliliters lamb stock
- 500 grams small carrots
- 16 shallots
- 40 grams butter
- 8 teaspoons Instant mashed potato
Rinse lamb shoulder and pat dry. Peel garlic, squeeze through a press and mix with lemon juice and olive oil. Sprinkle mixture over the meat. Mash feta cheese and whipping cream together with a fork, mix in herbs and thyme. Preheat oven to 180°C (approximately 350°F).
Rinse and trim swiss chard and shake dry. Cut out stalks into a wedge. On a work surface, overlap leaves to make a covering slightly larger that the meat. Put pieces of meat on it, in the middle add of a generous coating of cheese mixture and roll up from the edge along with the chard. Wrap securely with kitchen string. Place meat roll and any leftover marinade in a large roasting pan and cook for two hours in the oven. Again and again, baste with pan juices and turn after an hour.
Peel shallots and carrots and add 3/4 hour before end of cooking time. Add remaining swiss chard in melted butter about 30 minutes before end of cooking. Remove roast lamb from oven and wrap in aluminum foil.
Combine pan gravy with instant potato flakes to thicken.
Cut roast into slices and arrange on a plate with chard, shallots and carrots. Serve with gravy.