Roast Shoulder of Lamb Stuffed with Saffron Rice

Name: Roast Shoulder of Lamb Stuffed with Saffron Rice
Yield: Serves 4–6
Cuisine: Spanish
Ingredients: 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with ½ crushed garlic clove and a good pinch of salt; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with ½ crushed garlic clove and a good pinch of salt; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with ½ crushed garlic clove and a good pinch of salt; Blanched and Braised Chard or braised spinach; Blanched and Braised Chard or braised spinach; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with ½ crushed garlic clove and a good pinch of salt; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk, with ½ crushed garlic clove and a good pinch of salt; 3 tablespoons olive oil; 75 ml water; Saffron Rice; 1 shoulder of lamb, about 1.6–1.8 kg, boned and trimmed of most skin and fat; sea salt and black pepper; sea salt and black pepper; 4 tablespoons orange-blossom water, or finely grated zest and juice of 1 orange; 4 tablespoons orange-blossom water, or finely grated zest and juice of 1 orange