Lamb in Puff Pastry

Rinse lamb meat and bones with cold water, pat dry and parry meat.

Peel and chop onions, carrots, celery and 2 cloves of garlic. Rinse rosemary and 2 sprigs thyme and pat dry. Place bones, vegetables and herbs in a wide pot, add 1 liter (approximately 4 cups) of water. Simmer over a very low heat for about 3 hours, then remove from heat.

Rinse spinach and blanch in boiling salted water, drain, shock in ice water and drain again.

Season lamb with salt and pepper. Sear meat in a dry pan. 

Thaw puff pastry. Squeeze out spinach. Rinse remaining herbs and pat dry. Mince spinach and herbs. Peel and press garlic. Combine spinach, herbs and garlic and season with salt and pepper.

Lay prosciutto on the pastry. Top with spinach mixture and lamb and roll up. 

Lay, seam-side down, on a baking sheet lined with parchment.

Beat egg yolks with cream and brush onto pastry. 

Brush pastry with egg yolk.

Bake in an oven preheated to 225°C (approximately 425°F) for about 35 minutes. Meanwhile, thicken sifted meat juices with cornstarch.

Remove from oven and plate. Drizzle with sauce and add swiss chard and potatoes. 

Soak raisins in warm water. Peel and mince onions.

Heat butter in a pan and sauté onions. Add rice and cook until it shines.

Add broth and cook for about 30 minutes.

Cut tomatoes in half, remove seeds and core and mince flesh. 

Drain raisins. 

Fold raisins and 2 tablespoons of almonds into rice.

Season with spices, to taste.

Rinse Swiss chard and cut off stems. Boil in salted water for 10 minutes. Remove, shock in ice water, pat dry, then mince and stir into rice. 

Spread remaining leaves on the work surface. Top with rice and roll up leaves. 

Heat water in a saucepan. Add Swiss chard, cover and steam for about 15 minutes.