Equipment
Ingredients
Filling and Assembly
- 18 chard leaves
- 450 g lamb shoulder chops
- 30 ml olive oil
- 350 g onion, chopped
- 15 ml lemon zest, finely shredded
- 2 garlic, finely minced
- 120 g basmati rice, raw
- 30 ml currants
- 15 g pine nuts
- 15 g parsley, minced
- 8 g dill, minced
- 5 g salt
- 1 g allspice
- 100 g onion, thinly sliced
Sauce and Garnish
- 2 egg yolk
- 60 ml lemon juice
- 1 lemon, cut in thin wedges
Nutrition (per serving)
Method
Boil a large pot of water. Blanch the Swiss chard leaves briefly, then drain immediately. Rinse with cold water and set aside.
Debone the lamb shoulder chops. Reserve the bones for the pot and discard any excess fat.
Hand-chop the lamb meat into small, coarse pieces similar to a rough grind.
Heat olive oil in a skillet over medium heat. Sauté the chopped onions until lightly golden, approximately 15 minutes.
Add the lemon zest and cook for 2 minutes. Stir in the garlic and chopped lamb, searing until the meat begins to brown, about 5 minutes.
Stir in the raw rice and 120ml (1/2 cup) of water. Simmer on medium-low until the liquid is fully absorbed.
Mix the currants, pine nuts, herbs, salt, and allspice into the lamb mixture. Remove the skillet from the heat.
Trim the thick lower stems from the chard leaves and reserve them. Lightly oil the bottom of a large pot.
Line the bottom of the pot with the sliced onions, lamb bones, and reserved chard stems.
Place filling on the stem end of a chard leaf. Fold the sides inward and roll tightly toward the tip. Place seam-side down in the pot.
Add 420ml (1 3/4 cups) of water to the pot. Place a plate over the dolmas to keep them submerged. Cover and simmer gently at 95°C (203°F) for 1 hour until the chard is tender.
Remove dolmas using tongs. Strain the cooking liquid and reduce it to 160ml (2/3 cup) if necessary.
Whisk egg yolks and lemon juice in a saucepan. Gradually whisk in the hot cooking liquid and heat to 75°C (167°F) until thickened, ensuring it does not boil.
Serve the dolmas warm or cold, topped with the lemon sauce and garnished with lemon wedges.
Chef's Notes
- For the most tender chard leaves, select younger, smaller ones. If using larger leaves, the blanching time might need to be slightly increased.
- Hand-chopping the lamb provides a better texture than grinding, allowing the meat to retain more moisture and flavor. Aim for small, irregular pieces.
- When making the lemon-egg yolk sauce (avgolemono), temper the egg yolks gradually with the hot liquid to prevent scrambling. The sauce should be heated gently and never boiled.
- The lamb bones and reserved chard stems create an aromatic base for the dolmas, infusing them with extra flavor during the simmering process.
- These dolmas can be served warm or at room temperature, making them a versatile dish for lunch, dinner, or even as part of a mezze platter.
Storage
Refrigerator: 3 days — Store in an airtight container with a small amount of cooking liquid.
Freezer: 1 month — Freeze dolmas without sauce; thaw in refrigerator before reheating.
Reheating: Gently steam or microwave until the internal temperature reaches 74°C/165°F.
