Recipe#6701

Title: DOLMAS WITH LAMB

by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator, net/node
  004/005

   1       lb           Ground lamb
   1       c            Olive oil
   3       tb           Olive oil
   1       c            Finely chopped yellow onion
   3                    Finely chopped green onions
                        -(incl tops)
     1/4   c            Minced fresh parsley
   2       tb           Minced fresh mint
     1/2   c            Pine nuts
   1       t            Ground cinnamon
     1/2   ts           Ground allspice
     1/2   ts           Salt
     1/4   ts           Freshly ground black pepper
   1                    Jar (16 oz) grape leaves
                        -packed in brine
     3/4   c            Freshly squeezed lemon juice
   1       c            Chicken broth
  Several stems of fresh parsley
  Additional freshly squeezed lemon juice
  Grated or minced lemon zest for garnish
  
  Wash and drain the rice.  Heat 3 Tbl olive oil in a
  skillet over medium-high heat.  Add the yellow onion
  and saute until soft, but not brown, about 5 minutes.
  Add ground lamb and fry with onion till done.
  Transfer to mixing bowl and add the drained rice, 1/2
  cup of the remaining olive oil, green onions, parsley,
  mint, pine nuts, cinnamon, allspice, salt, and pepper.
  Set aside.  Rinse the grape leaves under running cold
  water to remove as much brine as possible; pat dry and
  stack on a plate.
   Place 1 leaf at a time, shiny side down, on a flat
  work surface.  Cut off and discard the tough stem end.
  Spoon about 1 Tbl of the rice mixture in the center
  near the base of the leaf.  Fold the stem end over to
  cover the filling; fold both sides inward, lengthwise,
  and then tightly roll leaf toward pointed tip end to
  form a compact packet.  Repeat with the remaining
  leaves and filling.  Pour about 2 Tbl of the remaining
  olive oil in the bottom of a large pot and strew with
  a layer of parsley stems to prevent grape leaves from
  sticking. Arrange the stuffed leaves, seam side down
  and almost touching on top of the parsley, making as
  many layers as necessary.  Drizzle the remaining 6 Tbl
  olive oil the lemon juice and 1/2 cup broth over the
  leaves.
  
  Top with a heat-resistant plate and weight with a
  heavy can to keep leaves from unwinding during
  cooking.  Cover the pot bring to a gentle boil reduce
  the heat to low and cook until rice is tender about 1
  hour.  During cooking add a little heated liquid as
  needed to keep dolmas moist.  Remove from the heat and
  cool in the pot.
   Sprinkle with lemon juice to taste garnish with lemon
  zest and serve at room temperature.