Easter lamb soup with dolma

• olive oil↗50ml ml
• bay leaf↗4 fresh

  4 fresh

• oregano↗1 tsp dried tsp

  (wild oregano best, available online)

• white onion↗1 large

  finely chopped

• garlic cloves↗3

  finely chopped

• leek↗1

  finely chopped

• lamb shoulder↗800g g

  boneless, cut into approx 5 cm cubes (ask butcher for bone)

• white wine↗200ml ml
• romaine lettuce↗1

  (about 500 g), thinly sliced

• parsley↗100g finely chopped g

  finely chopped

• mint↗100g finely chopped g

  finely chopped

• dill↗250g finely chopped g

  finely chopped

• spinach↗200g g

  shredded

• eggs↗2 large

  large

• lemons↗3

  juiced, plus wedges for serving

• чілі пластівці↗

  для подачі (за бажанням)

• короткозернистий рис↗80g
• оливкова олія↗4 tbsp
• лимон↗1

  вичавлений

• консервовані виноградні листки↗200g jar

  (потрібно близко 20)

Step-by-step instructions

1. 1

   Add oil, bay leaf, oregano, onion, garlic and leek to a large pot over medium heat and cook gently for 10 minutes until the onion and leek become soft and translucent. Add the lamb shoulder with the bone and cook another 10 minutes until the meat begins to brown. Pour in the wine, then add the lettuce. Cook for another 5 minutes. Add 3 L of cold water, cover and simmer for about 1 hour until the meat is tender.

2. 2

   Meanwhile, place the herbs in a bowl with 1 tsp sea salt and the spinach. Rub the salt and herbs into the spinach by hand for 2 minutes until wilted. When the meat has been cooking for 40 minutes, add half of the herb‑spinach mixture to the pot and continue cooking for another 20 minutes. Remove and discard the bone, then use a slotted spoon to lift the meat, transfer to a board and shred with two forks. Return the meat to the pot, remove from heat and add the remaining spinach mixture.

3. 3

   To prepare the dolma filling, use a slotted spoon to set aside one‑third of the lamb and spinach from the soup into a bowl, then mix with raw rice, 3 tbsp oil, lemon juice and a little seasoning. Lay the grape leaves on a board and place a teaspoon of filling in the centre of each leaf. Roll them into a cigar shape, folding the ends to seal the filling. Arrange the dolmas in a single layer in a small pot, drizzle with the remaining oil and a spoonful of soup. Cover and cook for 20 minutes over medium heat. Remove from heat and set aside.

4. 4

   Whisk the eggs with lemon juice and a spoon of soup, then return this mixture to the pot with the remaining soup and stir (off the heat) until the soup becomes glossy and silky. Place three dolmas on each plate, ladle over the soup, sprinkle with chili flakes to taste and serve with lemon wedges on the side for squeezing.