Mediterranean Swiss Chard Parcels with Lemon Lamb, Pine Nut Rice and Dill Yogurt Sauce

Instructions

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   1. Preheat the oven to 190 °C / 375 °F.

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   2. Bring a large pot of water to a boil. Blanch the Swiss chard leaves for 30 to 45 seconds, transfer them to cold water, then drain and pat dry. Trim any very thick stem pieces so the leaves can roll without tearing.

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   3. In a small saucepan, heat 1 tablespoon olive oil. Add half of the chopped onion and 1 garlic clove. Cook for 2 to 3 minutes until softened. Stir in the rice and cook for 1 minute. Add 120 ml (1/2 cup) broth, a pinch of salt, and cover. Cook over low heat for 10 minutes, until the rice is partially cooked. Remove from the heat and let cool slightly.

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   4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining onion and cook for 4 minutes. Add the remaining garlic and cook for 30 seconds. Add the ground lamb and brown for 5 to 6 minutes, breaking it up well.

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   5. Season the lamb with cinnamon, cumin, dried oregano, 1 tablespoon lemon juice, lemon zest, half of the parsley, half of the dill, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.

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   6. Remove the skillet from the heat and combine the lamb with the partially cooked rice and toasted pine nuts. Taste and adjust salt if needed. This is your filling.

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   7. In a bowl, mix the crushed tomatoes with the tomato paste, the remaining 120 ml (1/2 cup) broth, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and the remaining black pepper. Spread this sauce over the bottom of a baking dish.

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   8. Place one Swiss chard leaf on your work surface. Put 2 to 3 tablespoons of filling near the base, fold in the sides, and roll into a firm parcel. Repeat with all the leaves and place them seam-side down over the tomato sauce.

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   9. Cover the dish with foil or an oven-safe lid. Bake for 25 minutes at 190 °C / 375 °F. Uncover and bake 10 more minutes so the sauce reduces slightly.

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    10. While the parcels bake, mix the Greek yogurt with the remaining lemon juice, the remaining dill, the remaining parsley, and a pinch of salt in a bowl.

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    11. Let the parcels rest for 5 minutes after removing them from the oven. Serve hot with the tomato sauce from the dish and a spoonful of dill yogurt on top or on the side.