Preheat the oven to 350° F.

Heat the olive oil in a large skillet over medium high heat. Add the fennel, onion, pine nuts and garlic, if using. Sauté, stirring occasionally until the vegetables begin to soften and the pine nuts begin to toast. Stir in the olives, parsley, salt, pepper and spices. Remove from heat to cool while you prepare the chard.

Wash the chard leaves, then slice out the part of the stem beneath the leaf, leaving just the leaf. Spray a 9x13-inch baking pan with cooking spray. Stir the feta cheese crumbles and egg into the cooled vegetable mixture, then combine thoroughly with the ground lamb. Place several tablespoons of the meat mixture at the top of a chard leaf. Fold in the sides of the leaf over the meat, then roll up to enclose the meat. Repeat with remaining chard leaves and meat mixture until chard leaves are used. Make any remaining meat mixture into small meatballs. Arrange the chard rolls and meatballs in the prepared pan, pushing them tightly together as pictured. Combine the broth and lemon juice and pour over the rolls. Cover the pan tightly with foil and bake in preheated oven for 45 to 60 minutes, until chard is done and meat mixture has expanded to fill the rolls. Serve hot.