Rolls Of Herbs And Lamb

Preparation:

Preparation: Lightly brown the chopped onion and the lamb meat in a saucepan with 2 tablespoons of oil. After a few minutes, add the rice, pour over 5 cl of broth, salt and pepper. Continue cooking for 15 minutes, so that the broth is all absorbed. Then add the chopped aromatic herbs and turn off the heat. Dip the herbs, well washed, in boiling water for a few moments. Then drain and gently lay them out to dry on a tea towel. Place 2/3 leaves of herbs overlapped on a chopping board. Place a little rice in the center and wrap it in the leaves. Then tie the roll with raffia or kitchen twine. Arrange the prepared rolls in an oiled baking dish. Sprinkle them with a little grated lemon peel, sprinkle with the lemon juice diluted with a couple of tablespoons of water and place the dish in the oven at 180 degrees and cook for about 15 minutes.