Lamb Roast in Swiss Chard Wrap

Ingredients

• 2 kg lamb shoulder (cut into flat slices)
• 5 garlic cloves
• 2 lemons (juice only)
• 8 tbsp olive oil
• 250 g sheep cheese
• 125 ml whipping cream
• 2 tbsp mixed frozen herbs
• 2 kg Swiss chard
• Salt
• Pepper
• 400 ml lamb stock (from the jar)
• 500 g baby carrots
• 16 shallots
• 40 g Butter
• 8 tsp potato mash powder

Instructions

1. 1.

   Wash and pat dry the lamb shoulder. Peel garlic, press through a press and mix with lemon juice and olive oil. Rub this mixture onto the meat. Mash cheese and cream with a fork, stir in herbs and thyme. Preheat oven to 180°C (upper/lower heat).

2. 2.

   Clean, wash and shake dry swiss chard. Cut stems into wedges. Lay a portion of leaves larger than the meat on a work surface overlapping. Place lamb slices on top, spread thick cheese mixture in the center, roll together with chard from the edges. Wrap tightly with kitchen twine. Heat marinades and stock in a large roasting pan, place lamb roll inside and bake for two hours. Baste frequently with pan juices and flip after one hour.

3. 3.

   Peel shallots, clean carrots and add to roast 45 minutes before end of cooking time. Sauté remaining chard about 30 minutes before finish in melted butter. Remove roast from oven, wrap in foil.

4. 4.

   Bind roasting stock with the oat mash.

5. 5.

   Slice roast and arrange on a plate with swiss chard, shallots and carrots. Serve sauce alongside.