Lamb dolmades

AT A GLANCE

  • Serves 20 people

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 350 gm minced lamb
  • 120 gm long-grain rice
  • 1 tbsp finely chopped mint
  • Pinch each of ground cloves and ground cinnamon
  • 20 large vine leaves preserved in brine, rinsed, plus extra for lining pan
  •  
  • Avgolemono sauce
  • 4 egg yolks
  • 60 ml (¼ cup) lemon juice
  • 250 ml (1 cup) chicken stock
01   Heat olive oil in a frying pan over medium heat, add onion, sauté until tender (4-5 minutes). Add lamb, increase heat to high, sauté until browned (4-5 minutes). Add rice, mint and spices, sauté for 2 minutes, season to taste and set aside.
02   Place vine leaves on a work surface, place a tablespoon of lamb mixture in the centre of each, fold in sides and roll firmly. Line the base of a large saucepan with extra vine leaves and tightly pack dolmades into saucepan in a single layer. Add enough cold water to just cover, then weight down with a heatproof plate. Bring to the boil, then simmer over low heat until rice is cooked (40-45 minutes). Transfer dolmades to a shallow dish, drizzle with olive oil and cool slightly.
03   For avgolemono sauce, whisk egg yolks in a bowl until pale and frothy, whisk in lemon juice. Meanwhile, heat stock in a saucepan until simmering, then slowly whisk into egg mixture. Return mixture to saucepan and whisk over low heat until mixture coats the back of a spoon thickly (4-5 minutes). Season to taste.
04   Serve lamb dolmades drizzled with avgolemono sauce.

Topics:

AUTUMN, DRINK SUGGESTION, LAMB, GREEK, CINNAMON, RICE, MINT, ENTREE

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

SPARKLING RED.

FEATURED IN

Mar 2010

Mar 2010

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