How to Cook a Boneless Leg of Lamb

1. Wash and drain the Swiss chard. Steam the chard in a saucepan over moderate heat for 3 to 5 minutes.

2. Drain the chard and refresh it under cold water. Dry it in a clean kitchen towel.

3. Saute the garlic in oil in a skillet over moderate heat. Stir until the garlic is a golden color and remove it from the skillet. Place the garlic in a bowl.

4. Add the chard to the same skillet and cook, stirring for one minute. Place the chard in the bowl with the garlic.

5. Allow the chard and garlic to cool and stir in the Feta cheese.

6. Pat the lamb dry and place it on your work surface. Season the lamb with salt and pepper.

7. Spread the garlic chard mixture evenlty over the lamb. Roll the lamb up into a roll and tie it with kitchen string.

8. Place the lamb in a roasting pan and rub it with oil, rosemary and salt and pepper. Roast the lamb in an over set at 325 degrees Fahrenheit for 30 minutes.

9. Placed the sliced onion in the roasting pan and roast the lamb for another 60 to 80 minutes or until a meat thermometer reads 140 degrees Fahrenheit. Place the lamb on a cutting board and allow it to set for 20 minutes.

10. Remove any fat from the roasting pan and set the pan over moderately high heat. Add the wine and deglaze the pan by scraping the bottom. Boil the liquid until it is reduced by half.

11. Strain the liquid through a sieve into a saucepan. Add the broth, 1/2 teaspoon of reosemary, and the water. Boil the liquid again until it is reduced to about 2 cups. Stir in the cornstarch. Whisk and simmer for about two minutes. Season the mixture with salf and pepper and keep it warm.

12. Remove the string from the lamb. Slice the lamb and serve it with the heated sauce.