Farce: Finely chop the swiss chard and place in a bowl with the
remaining ingredients, mix until well incorporated. Season to taste.
Lamb: Remove any excess fat from the lamb. Season the boned side of
the lamb with salt and pepper and squeeze over juice from 1/4 lemon. Distribute the
farce over the boned side of lamb. Roll the lamb and secure with string. Season the
lamb, squeeze over the remaining lemon juice and coat in olive oil.
To Barbecue: Place the lamb on the barbecue over medium heat, cover
with the lid and cook for 20 minutes per 450g. Turn the lamb every 20 minutes so
that it cooks evenly. When cooked remove from the barbecue, wrap in foil and leave
in a warm place to rest for 15 minutes before serving.
To Serve: Serve slices of the lamb with New Potato and Tomato
Skewers and Asparagus or your choice of accompaniments.