Shoulder of Lamb with Vegetables

Rinse lamb shoulder and pat dry. Peel garlic, squeeze through a press and mix with lemon juice and olive oil. Spread over the meat. Mash cheese and cream with a fork and mix in herbs. Preheat the oven to 200°C (approximately 400°F).

Trim chard, rinse and shake dry. Cut out stalks. Arrange the leaves on a work surface in an overlapping manner in an area slightly larger than the meat. Lay meat on the chard leaves and spread with a generous coating of the cheese mixture. Roll up from the edge along with the chard. Wrap securely with kitchen twine. Heat stock in a large roasting pan, place lamb roll in the pan and cook 2 hours in the oven. Baste frequently with the pan juices and turn after an hour.

Peel shallots and carrots and trim. About 3/4 hour before the end of the roast cooking time, sauté shallots and carrots briefly in melted butter. Add remaining chard stems to the chard and continue cooking for about 30 minutes. Remove roast lamb from the oven and wrap in aluminum foil.

Thicken the pan drippings in the roasting pan with the mashed potato flakes.

Cut roast into slices and arrange on a platter with chard, shallots and carrots.

Serve with the gravy.