sundried tomato and rosemary stuffed leg of lamb, sautéed swiss chard and honeyed polenta

this dish utilized the meat from the leg of lamb, bone out. i got about 2lbs and asked the butcher to butterfly cut the meat, but i don't think he understood me and i ended up doing it myself at home. butterfly cutting the meat is basically splitting it in half to get a thinner piece of meat, but you don't cut all the way through the meat, you want the meat to be one continous piece: BUTTERFLYING. after butterflying the leg i used a meat mallet to further thin the meat; thicker the meat, the harder it is to roll. the stuffing is pretty straight forward, saute some garlic and shallots, add chopped sun dried tomatoes, fresh rosemary, and then salt and pepper to taste. i think i may have added some roasted red pepper to this...forgive me, my memory betrays me at the moment and that's what happens when you make things on the fly and don't write down what i'm doing. i let the stuffing mixture cool before slathering it over leg. oh! don't forget to season the meat on both sides with salt and pepper. once you have the stuffing all layed out, then you just roll; try to get it as tight as you can for more uniform cooking. tie up the rolled meat with some butcher's twine, drizzle with some olive oil and roast. let the meat rest and cool for a bit before you slice it, otherwise the stuffing is just going to spill out along with all the meat's juices. the swiss chard was just sauteed with some garlic and of course seasoned with salt and pepper. i took some sweet corn and gave it a few pulses in the food processor, still chunky and not completely pureed. this was added to the polenta with a tbsp of honey. you let the polenta set up and with a round cookie cutter and in a hot pan coated with oil you fry it to get a crispy outter shell while it's still nice and soft in the middle. let's eat!