- 10 Swiss chard leaves, thick ribs removed
- 1 tablespoon butter
- 4 tablespoons olive oil
- 1 1/4 assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 cup fresh breadcrumbs made from day-old French bread
- 2 tablespoons whipping cream
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (7 pound) boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
- 4 ounces ground veal or lamb
- 1 egg
- 3 garlic cloves, sliced
- Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
- Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and saute until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
- Preheat oven to 425 degrees F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
- Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135 degrees F to 140 degrees F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.