Leg of Lamb Stuffed with Wild Mushrooms and Greens

Ingredients

• 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
• 3 garlic cloves
• 1 ½ tablespoons fresh thyme
• 1 ¼ pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake)
• 4 tablespoons olive oil
• 1 tablespoon butter
• 10 medium Swiss chard leaves
• + 9 more ingredients
• • ¾ teaspoon salt
  • 1 ½ tablespoons fresh rosemary
  • 2 tablespoons whipping cream
  • 1 cup fresh breadcrumbs made from day-old French bread
  • 1 garlic clove
  • ½ cup onion
  • ½ teaspoon ground black pepper
  • 4 ounces ground veal or lamb
  • 1 large egg

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 ...

View full recipe at Epicurious