Sheet Pan Lamb Dolma

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Remove the grape leaves from the jar and place them on several paper towels to drain excess brine for 2 minutes.

Step 3

Cut the lemon in half, then slice one half into thin rounds about 1/8-inch thick; set aside the other half.

Step 4

In a small bowl, mix together the uncooked rice, ground lamb, salt, and pepper with your fingers until evenly combined.

Step 5

Lay one grape leaf shiny-side down on your work surface; place a heaping teaspoon of the lamb-rice mixture in the center near the bottom edge.

Step 6

Fold the bottom edge of the leaf up and over the filling, then fold in both side edges and roll tightly away from you like a small burrito, ending with the top edge tucked underneath.

Step 7

Repeat steps 5 and 6 with the remaining grape leaves and filling until you have about 16 dolmas total.

Step 8

Arrange the dolmas seam-side down in a single layer on a 9-by-13-inch baking sheet, nestling them close together so they do not unroll.

Step 9

Pour the broth evenly over and around the dolmas, then arrange the lemon slices on top in a scattered pattern.

Step 10

Cover the sheet with aluminum foil and slide it into the oven.

Step 11

Bake for 20 minutes until the liquid is mostly absorbed and the rice is tender; remove from the oven and uncover.

Step 12

Squeeze the reserved lemon half over the hot dolmas and serve directly from the pan.