Dolmas with Lamb

Several stems of fresh parsley Additional freshlysqueezed lemon juice Grated or minced lemon zest forgarnishWash and drain the rice. Heat 3 Tbl olive oil in askillet over medium-high heat. Add the yellow onion andsaute until soft, but not brown, about 5 minutes. Addground lamb and fry with onion till done. Transfer tomixing bowl and add the drained rice, 1/2 cup of theremaining olive oil, green onions, parsley, mint, pinenuts, cinnamon, allspice, salt, and pepper. Set aside.

Rinse the grape leaves under running cold water toremove as much brine as possible; pat dry and stack on aplate. Place 1 leaf at a time, shiny side down, on aflat work surface. Cut off and discard the tough stemend. Spoon about 1 Tbl of the rice mixture in the centernear the base of the leaf. Fold the stem end over tocover the filling; fold both sides inward, lengthwise,and then tightly roll leaf toward pointed tip end toform a compact packet. Repeat with the remaining leavesand filling. Pour about 2 Tbl of the remaining oliveoil in the bottom of a large pot and strew with a layerof parsley stems to prevent grape leaves from sticking.

Arrange the stuffed leaves, seam side down and almosttouching on top of the parsley, making as many layers asnecessary. Drizzle the remaining 6 Tbl olive oil thelemon juice and 1/2 cup broth over the leaves.

Top with a heat-resistant plate and weight with a heavycan to keep leaves from unwinding during cooking. Coverthe pot bring to a gentle boil reduce the heat to lowand cook until rice is tender about 1 hour. Duringcooking add a little heated liquid as needed to keepdolmas moist. Remove from the heat and cool in the pot.

Sprinkle with lemon juice to taste garnish with lemonzest and serve at room temperature.