Entree: Turkey – Southeastern Anatolia – Kaburga Dolması (Lamb rib roast stuffed with a spiced rice and meat filling)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 40 min

Additional 15 min

Total 3 hrs 25 min

Ingredients

- 1 whole lamb rib section (rack), approx. 3 lb (1.4 kg)
- 1 lb (454 g) ground lamb
- 2 cups (370 g) long-grain rice, rinsed and drained
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (75 g) pine nuts
- 1/2 cup (75 g) currants or raisins
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) hot lamb or chicken stock
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground allspice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (6 g) chopped fresh mint
- 1/4 cup (60 ml) melted lamb fat or extra butter (optional, for basting)
- Juice of 1 lemon (for serving)
- Kitchen twine

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb rib section dry and season the outside with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
2. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Add the ground lamb to the skillet and brown, breaking it up with a spoon until cooked through, about 6 minutes. Stir in the pine nuts and currants and cook 2 more minutes.
4. Stir in the tomato paste, cumin, cinnamon, and allspice; cook 1 minute to bloom the spices. Add the rinsed rice and toss to coat in the fat and spices for 2 minutes.
5. Pour in 1 cup (240 ml) hot stock, reduce heat and simmer until the liquid is mostly absorbed and the rice is partly cooked, about 6–8 minutes (rice should be par-cooked, not fully soft). Remove from heat and stir in parsley, mint, and remaining 2 tbsp (30 g) butter. Adjust salt and pepper to taste. Let the filling cool slightly.
6. Using a sharp knife, carefully loosen the meat from the inside of the rib section to form a cavity large enough to hold the filling, leaving the exterior intact; alternatively, butterfly the rack and create a pocket. Fill the cavity evenly with the rice-meat mixture, pressing gently but not compacting tightly.
7. Close the opening and secure with kitchen twine at 1–2 inch (2–5 cm) intervals so the filling is contained. If needed, cover ends with foil to hold shape.
8. Place the stuffed rack seam-side up in a roasting pan. Brush the exterior with remaining 1 tbsp (15 ml) olive oil and baste with optional melted lamb fat or butter. Cover the pan tightly with foil.
9. Roast at 325°F (160°C) covered for 2 to 2½ hours, until the lamb is very tender and the filling is fully cooked (rice tender throughout).
10. Remove foil and increase oven temperature to 425°F (220°C). Roast uncovered 15–20 minutes to brown and crisp the exterior. Baste once during this time with pan juices.
11. Remove from oven and let rest 15 minutes before cutting. Slice between ribs to serve portions, squeezing lemon over each portion if desired.
12. Serve warm, spooning pan juices over the slices.