This is leftover from supper last night. As tasty as it is photogenic! (Shoot and eat! My kind of photography! And there is more in the fridge for later…)
The aromatics (in this case fennel, celery, onion, chard stalks) were sauteed then rolled with the ground lamb and some olives and capers in the blanched chard leaves before roasting for an hour. Try out your own version at home!