These tasty little numbers can be prepared in advance but are
best served warm.
2 tbspolive oil1onion, finely chopped350 gmminced lamb120 gmlong-grain rice1 tbspfinely chopped mintPinch eachof ground cloves and ground cinnamon20large vine leaves preserved in brine, rinsed, plus extra for lining panAvgolemono sauce4egg yolks60 ml(¼ cup) lemon juice250 ml(1 cup) chicken stock
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.
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.
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.
Serve lamb dolmades drizzled with avgolemono sauce.