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Lamb dolmades

These tasty little numbers can be prepared in advance but are best served warm.

You'll need

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.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Drink Suggestion

Sparkling red.

Featured in

Mar 2010

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