Lamb and Rice Stuffed Grape Leaves

In a mixing bowl, combine the ground lamb, rice, 1/4 cup olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg. Use a fork to thoroughly combine all ingredients until a well-integrated mixture forms. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Carefully unroll each grape leaf, separating them gently to avoid tearing. Rinse the leaves under cold water to remove excess brine. Drain well. Reserve any torn or imperfect leaves; these will be used to line the bottom of the pot. (10 minutes)

Lay a grape leaf on a clean work surface, vein-side up. Place a rounded tablespoon of the lamb-rice filling near the base of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, creating a neat little package. Roll the leaf firmly but gently towards the top, forming a compact cylinder. Be mindful not to roll too tightly, as the rice will expand during cooking. (45 minutes)

Drizzle 1 tablespoon of extra virgin olive oil into the bottom of a heavy-bottomed pot. Line the pot with the reserved grape leaves, creating a protective layer that will prevent the dolmas from sticking. Arrange the stuffed grape leaves snugly in the pot, side by side, in a circular pattern. If necessary, create a second layer on top of the first. Pour in the fresh lemon juice and drizzle 2 teaspoons of olive oil over the dolmas. (15 minutes)

Invert a small heat-proof plate, followed by a larger plate, over the dolmas to gently weigh them down during cooking. This will help them maintain their shape. Carefully pour the hot chicken broth over the dolmas, ensuring they are mostly submerged. Bring the broth to a gentle simmer over medium-high heat. Once simmering (about 2-4 minutes), reduce the heat to low, cover the pot tightly, and cook for 35 minutes. Remove the plates and check for doneness. The dolmas should appear slightly puffed, and a fork should pierce them easily. If not quite tender, continue simmering, covered, for an additional 10-15 minutes, or until the rice is fully cooked. (50 minutes)

Allow the dolmas to cool slightly in the pot before serving. They can be served warm or chilled, garnished with fresh lemon zest for an extra burst of flavor.