Ingredients Jump to Instructions ↓

  1. Currant and pine nut stuffing

  2. 1/3 cup dried currants

  3. 1/3 cup Merlot

  4. 1 tbsp extra-virgin olive oil

  5. 1 small onion, coarsely chopped

  6. 1 clove garlic, thinly sliced

  7. 4 anchovies, finely chopped

  8. 1/4 cup toasted pine nuts

  9. 1 small eggplant, peeled and chopped

  10. 1 red bell pepper

  11. 2 tsp brown sugar, or to taste

  12. 1 tsp fresh or 2 tsp dried Greek oregano

  13. 1 lemon, finely grated rind only

  14. For the lamb :

  15. 1 1/2 pounds boneless lamb shoulder, butterflied

  16. 1/4 cup extra-virgin olive oil

  17. 2 cloves garlic, thinly sliced

  18. 1 bunch Swiss Chard

  19. 1/2 tsp nutmeg, or to taste

  20. 1 tsp fresh Greek Oregano

  21. 1/2 cup Merlot wine

Instructions Jump to Ingredients ↑

  1. For stuffing, combine currants and wine in a bowl.

  2. Chop eggplant, garlic, onions and red bell pepper.

  3. Heat oil in a large frying pan, add onion, garlic, anchovy, and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to brown. Add eggplant and bell pepper, cover and cook, stirring occasionally, for 10 minutes or until soft.

  4. Season to taste with sugar, sea salt, and freshly ground black pepper. Add, wine-soaked currants, oregano and lemon rind and cook for another 10 minutes or until liquid is absorbed. Cool.

  5. Preheat oven to 390°F. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, rather than use twine to secure the lamb, I used these stretch hot cooking bands ! Combine 2 teaspoons of olive oil, salt, nutmeg, Greek oregano season to taste and rub over lamb. Place lamb in the baking dish and pour 1/2 cup merlot in the bottom of the pan.

  6. Roast for 20 minutes, then reduce heat to 375°F and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.

  7. Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add chard and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Slice lamb thinly and serve on a bed of chard topped with any extra stuffing.


Send feedback