Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.
I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.
And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish, read more.
Ingredients Currant and pine nut stuffing Directions Serves 6.
Roasted Stuffed Lamb With Swiss Chard
1/3 cup dried currants
1/3 cup Merlot
1 tbsp extra-virgin olive oil
1 small onion, coarsely chopped
1 clove garlic, thinly sliced
4 anchovies, finely chopped
1/4 cup toasted pine nuts
1 small eggplant, peeled and chopped
1 red bell pepper
2 tsp brown sugar, or to taste
1 tsp fresh or 2 tsp dried Greek oregano
1 lemon, finely grated rind only
For the lamb:
1 1/2 pounds boneless lamb shoulder, butterflied
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss Chard
1/2 tsp nutmeg, or to taste
1 tsp fresh Greek Oregano
1/2 cup Merlot wine
Currant and pine nut stuffing