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1
Preheat the oven to 400F Place the fennel seeds in a small skillet over medium heat.
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2
Gently shaking pan back and forth over heat, toast seeds until fragrant, about 2 minutes.
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3
Transfer seeds to a plate.
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4
Heat 1 teaspoon oil in a medium skillet over medium-high heat.
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5
Add the mushrooms and cook, stirring, until almost all of the liquid in the pan has evaporated, 5 to 6 minutes.
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6
Remove from heat and season lightly with salt and pepper.
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7
Bring a large saucepan of lightly salted water to boil.
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8
Add chard leaves and cook until tender, about 4 minutes.
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9
Drain and pat dry.
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10
Open the lamb like a book and place on a clean work surface then season with salt and pepper.
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11
Sprinkle with the fennel seeds, then cover with chard and mushrooms.
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12
Roll up lamb, cover with the pancetta, and secure at 2 inch intervals with kitchen twine.
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13
Tuck rosemary and sage into twine.
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14
Place the lamb in a roasting pan, drizzle with remaining 2 tablespoons oil, and season with salt and pepper.
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15
Roast for 20 minutes.
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16
Add 1/2 cup of the wine and 1/2 cup water to the pan then baste.
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17
Roast for 30 minutes more, basting every 10 minutes, then add the remaining 1/4 cup wine and 1/4 cup water, and continue to roast, basting once or twice, until an instant read thermometer inserted into thickest part of lamb reaches 140F to 145F for medium, 15 to 20 minutes more.
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18
Transfer the lamb to a cutting board and let rest for 10 minutes.
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19
Cut and discard the twine.
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20
Slice lamb and serve with pan juices.
