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1
Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes.
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2
Drain.
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3
Squeeze chard dry, then finely chop enough to measure 1 1/2 cups.
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4
Transfer to large bowl.
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5
Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat.
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6
Add wild mushrooms, onion and 1 minced garlic clove and saute until mushrooms are tender, about 6 minutes.
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7
Cool.
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8
Transfer to bowl with chard.
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9
Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend.
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10
(Can be prepared 1 day ahead; cover and refrigerate.
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11
Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
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12
Preheat oven to 425F.
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13
Open butterflied lamb like book and place cut side up on work surface.
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14
Sprinkle with salt and pepper.
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15
Mix veal and egg into mushroom stuffing.
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16
Spread evenly over lamb; press to adhere.
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17
Starting at narrow end, roll up lamb tightly, enclosing filling.
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18
Fasten ends with poultry skewers.
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19
Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme.
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20
Sprinkle with salt and pepper.
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21
Tie lamb with kitchen string at 2-inch intervals to hold shape.
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22
Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit.
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23
Place lamb on rack in roasting pan.
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24
Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135F to 140F for medium-rare, about 1 hour 25 minutes.
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25
Remove from oven.
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26
Cover with foil and let stand 15 minutes.
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27
Remove skewers and string.
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28
Cut lamb into 1/2-inch-thick slices.
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29
Place on platter.
