Leg of Lamb Stuffed with Wild Mushrooms and Greens | La Cucina Grandinetti

Ingredients

• 10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
• 1 tablespoon butter
• 4 tablespoons olive oil
• 1 1/4 pounds assorted wild mushrooms (such as portobello, cremini, and stemmed shiitake), finely chopped
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup fresh breadcrumbs made from day-old French bread
• 2 tablespoons whipping cream
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
• 4 ounces ground veal or lamb
• 1 large egg
• 3 garlic cloves, sliced