This comforting and hearty recipe using Swiss chard leaves with lamb a savory filling of lamb and rice smothered in a tangy !
STUFFED SWISS CHARD WITH LAMB
This comforting and hearty recipe using Swiss chard leaves with lamb a savory filling of lamb and rice smothered in a tangy !
- 20 large swiss chard leaves
- 1 pound ground lamb
- 1 medium yellow onion
- 5 cloves garlic minced
- 1 cup uncooked rice
- 1tablespoon fresh dill
- 1tablespoon fresh parsley
- 1 lemon juiced
- 3 cups water
- 4 tablespoon olive oil
- salt & pepper to taste
- 2 tablespoon tomato paste
- Rinse off any dirt from the leaves and pat dry. Bring a large pot of water to boil.
2. Lay one leaf at a time on a flat surface and fold it in half lengthwise. With a sharp knife cut along the edge of the stem rib to remove it. Repeat with all remaining leaves.
3. Blanch a couple leaves at a time by dipping them in the boiling water for approximately 5 seconds until tender. Lay the leaves on a baking sheet lined with paper towels to absorb the excess water.
4. Add all remaining filling ingredients to a medium size bowl and mix thoroughly.
5. Lay a swiss chard leaf, vein side up, on a flat surface with the cut stem side facing away from you. Place a heaping tablespoon full of meat mixture at the bottom of the leaf. Fold the bottom of the leaf over the mixture. Begin rolling and folding in sides as you go. Place the roll in a large baking dish or pan and repeat with the remaining leaves.
6. Add the water , olive oil and fresh lemon juice to the pan, cover with the lid and place over medium heat until broth comes to a slow boil. Reduce the heat to simmer and cook the swiss chard rolls for 40-45 minutes Remove from the heat enjoy.
