The Greeks stuff grape leaves with rice and pine nuts to make dolmathes. We just added a little of the country's favorite meat for a different take on a Greek salad.
SERVES 4 TO 6
LAMB SALAD RUB
| 1 | tablespoon minced lemon zest |
| 1 | tablespoon dried oregano |
| 2 | teaspoons dried mint |
| 2 | teaspoons ground cumin |
| ¾ | teaspoon kosher salt or other coarse salt |
| 1 to 1½ | pounds lamb sirloin or leg, in one chunk |
| ¼ | cup olive oil |
| 1 | medium onion, chopped |
| 2 | garlic cloves, minced |
| 1¼ | cups uncooked rice |
| 1 | teaspoon ground cumin |
| 2½ | cups chicken stock |
| ⅓ | cup dried currants |
| Salt | |
| ½ | cup pine nuts, toasted |
| ⅓ | cup chopped fresh mint |
| 1 | tablespoon white wine vinegar |
| Grape leaves, rinsed if bottled | |
| Olive oil and mint for garnish |
At least 1 hour and up to 12 hours before you plan to serve the salad, prepare the dry rub, combining the ingredients in a small bowl. Massage the mixture over the lamb, wrap it in plastic, and refrigerate.
In a heavy medium saucepan, warm the oil over medium heat. Add the onion and garlic and sauté until well softened, about 5 minutes. Stir in the rice and cumin and continue cooking several additional minutes until the rice is translucent. Pour in the stock, add the currants, and salt to taste. Cover and simmer until the rice is tender, about 18 to 20 minutes. Stir the nuts, mint, and vinegar into the rice and let it cool covered.
Remove the lamb from the refrigerator and let it sit covered at room temperature for about 30 minutes.
Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).
Grill the lamb uncovered over high heat for 2½ to 3 minutes per side. Move the lamb to medium heat, turning it again, and continue grilling for 10 to 14 minutes for rare to medium-rare, turning at least two more times. Turnmore often if juice begins to form on the surface of the meat. If grilling covered, sear both sides first on high heat uncovered for 2½ to 3 minutes; finish cooking with the cover on over medium heat for 8 to 11 minutes, turning once midway.
Arrange the grape leaves around the edge of a platter with their tips facing out. (The grape leaves can be eaten or left behind as you wish.) Pile the rice on the platter, leaving an inch or two of the grape leaf border exposed. Cut the warm lamb into thin slices and arrange the slices in a spiral over the rice. Drizzle the salad with oil to taste, scatter mint over it, and serve immediately.
For a truly Olympian meal, just add a chunk of feta cheese, some briny olives, a bunch of grapes, and a beautiful summer evening.