bohemianwanderer – This vibrant lamb-stuffed chard roll recipe combines tender greens, rich spices, and a fragrant garlic oil drizzle. It’s an exciting main course ideal for impressing guests or elevating a weeknight dinner. The dish draws on bold, warming flavors and smart techniques, making the most of seasonal ingredients and minimal equipment.
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Start by preparing the lamb filling. First, in a large bowl, combine 400 grams of lamb mince with 40 grams of tomato paste, 15 grams of chopped fresh coriander, and half a grated brown onion. Then, add one grated garlic clove, half a teaspoon each of medium curry powder and dried mint, plus a quarter teaspoon of ground allspice. Next, season with a teaspoon of fine sea salt and about 50 twists of cracked black pepper. Mix thoroughly and set aside. To make the tomato broth, boil water and then mix 200 grams with 15 grams of tomato paste and a quarter teaspoon of salt in a bowl. Afterward, set this mixture aside for later.
For the chard, boil a fresh kettle of water. Then, hold a bunch of rainbow or Swiss chard over a large pan and slowly pour the boiling water over the leaves to soften them. This step makes them pliable enough to roll. After that, cut off the stalks, finely chop 100 grams of them, and add to the lamb filling. Finally, save the remaining stalks for another use.
Grease a clean surface with olive oil and lay the chard leaves flat, rib side up. Use one large or two to three smaller leaves for each roll. Place about 50 grams of lamb mixture in each, fold the sides inward, and roll tightly. Place each roll seam side down on a tray. You should have around 12 rolls total.
Make the Garlic Oil and Serve with Lime for a Zesty Finish
While the rolls are gently simmering, prepare the garlic oil. In a small saucepan, combine one and a half tablespoons of olive oil with 20 grams of salted butter. Add three finely chopped garlic cloves, a quarter teaspoon of urfa chilli flakes, and one-eighth teaspoon of fine salt.
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Cook the mixture over medium heat for three minutes until the garlic is soft, golden, and aromatic. However, take care not to let it burn, as the garlic can quickly turn bitter. Once the rolls are ready, carefully squeeze the scotch bonnet into the sauce to release its spicy flavor. That said, be cautious if you prefer milder heat, as the chilli can be intense.
Next, serve the rolls hot, drizzled with some of the warm garlic oil. Additionally, offer the remaining oil in a small bowl on the side. To finish, add halved lime wedges for squeezing over each portion, providing a sharp contrast to the rich, savory filling. Overall, this recipe balances spice, acidity, and savory depth, making it a standout dish for any dinner table. Therefore, it’s perfect for cooks who enjoy layering flavor and creating something unexpected from wholesome ingredients.
