Lamb and Potato Dolma

Lamb and Potato Dolma

Serves 6 to 8

Ground lamb, potatoes, dried currants and fresh oregano rolled in tender chard leaves create a modern twist on stuffed grape leaves. Make ahead and gently reheat in a large covered skillet with a few tablespoons of water in the bottom; try serving them with plain Greek yogurt for dipping and a few lemon wedges.

  • 1 pound ground lamb
  • 1 yellow onion, chopped
  • 1 teaspoon fine sea salt
  • 1/2 cup dried currants
  • 1 tablespoon chopped oregano
  • 2 cloves garlic, chopped
  • 1 large red potato (about 3/4 pound), peeled and chopped
  • 2 bunches chard, thick stems trimmed
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Brown lamb in a large skillet over medium-high heat until cooked through, 8 to 10 minutes. Remove from heat and carefully tip the skillet to pour off all but about 1 tablespoon of the fat that has accumulated in the pan. Return to heat, add onion and salt and cook until onions are soft and golden brown, 6 to 8 minutes more. Lower heat to medium and stir in currants, oregano, garlic, potatoes and 3 tablespoons water. Cover and cook until potatoes are tender, about 20 minutes more. Remove from heat and mash potato into lamb mixture with a fork. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Working in batches, add chard leaves a few at a time, stirring gently until wilted and just tender, about 30 seconds. Carefully transfer to a paper-towel-lined baking sheet and pat dry. Spoon some of the lamb mixture into the center of each chard leaf and roll up snugly, tucking in the ends. Serve immediately, or refrigerate until ready to serve.

Nutritional Info: 
Per Serving:270 calories (120 from fat), 13g total fat, 5g saturated fat, 65mg cholesterol, 570mg sodium, 21g carbohydrate (3g dietary fiber, 9g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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