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1
Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 min, or possibly till it is wilted.
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2
Drain the chard in a colander, refresh it
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3
under cool water, and squeeze it dry in a kitchen towel.
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4
In a skillet cook the garlic in 2 Tbsp.
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5
of the oil over moderate heat, stirring, till it is pale golden brown and transfer it with a slotted spoon to a bowl.
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6
To the skillet add in the chard, cook it, stirring, for 1 minute, or possibly till any excess liquid is evaporated, and transfer it to the bowl.
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7
Let the chard mix cold and stir in the Feta.
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8
Pat the lamb dry, arrange it, boned side up, on a work surface, and season
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9
it with salt and pepper.
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10
Spread the lamb proportionately with the chard mix, leaving a 1-inch border around the edges, beginning with a short side roll
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11
it up jelly-roll fashion, and tie it tightly with kitchen string.
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12
(The rolled and tied roast may look ungainly, but it will improve in appearance
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13
when cooked.)
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14
Transfer the lamb to a roasting pan and rub it all over with the remaining
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15
1 Tbsp.
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16
oil, 1 tsp.
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17
of the rosemary, and salt and pepper to taste.
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18
Roast the lamb in the middle of a preheated 325F.
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19
oven for 30 min, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hrs more (a total of 20 min cooking time for each lb.
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20
of boneless meat), or possibly till a meat thermometer registers 140F.
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21
for medium-rare meat.
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22
Transfer the lamb to a cutting board and let it stand for 20 min.
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23
While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat.
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24
Add in the wine, deglaze the pan, scraping up the brown bits, and boil the mix till it is reduced by half.
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25
Strain the mix through a fine sieve into a saucepan, add in the
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26
broth, the remaining 1/2 tsp.
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27
rosemary, the water, and any juices which
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28
have accumulated on the cutting board, and boil the mix till it is reduced to about 2 c.. Stir the cornstarch mix, add in it to the wine mix, whisking, and simmer the sauce for 2 min.
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29
Season the sauce with salt and pepper and keep it hot.
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30
Throw away the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots.
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31
Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.
