Inside Out Lamb Dolmades

Recipe by: Adam Swanson

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  1. Preheat the oven to 220°C.
  2. Butterfly the back strap open, place between two sheets of greaseproof paper and flatten with a meat mallet.
  3. Cut the back strap into 3 equal pieces and lay a vine leaf over each.
  4. Microwave the rice as per packet instructions and combine with dill, lemon zest, olive oil, raisins and pistachios. Place 2 tablespoons of the rice on top of each vine leaf. Tightly roll each piece of lamb to enclose the leaf and rice inside, secure with a toothpick.
  5. Heat an oiled pan over high heat and sear the dolmades on all sides. Transfer the pan to the oven to cook for a further 5 minutes or until cooked to your liking. Leave the lamb to rest.
  6. Serve.
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