Roasted Lamb Shoulder Stuffed with Merguez & Swiss Chard

Recipe-20011

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 boneless lamb shoulder, about 4 pounds
1 bunch Swiss chard, leaves and stems separated
1 garlic head, halved crosswise
1 small onion, cut into ¼ inch dice
2 lemons, halved crosswise
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 tablespoons coarsely ground black pepper
2 tablespoons dried oregano
3 fresh rosemary stems
3 tablespoons extra virgin olive oil
5 tablespoons canola oil
6 shallots, halved
8 fresh thyme sprigs
Kosher salt
Sea salt and freshly ground black pepper
Zest of 1 lemon
½ cup panko (Japanese breadcrumbs)
½ pound merguez sausage, casings removed

Recipe Preparation

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