Step 1.
Begin by thoroughly washing the lamb chops.
In a large pot, bring water to a boil and add 1 teaspoon of bharat along with some salt. Add the lamb chops to the boiling water. Cook until the meat is tender, skimming off any foam that forms on the surface (this will take approximately 30-40 minutes)
Once cooked, drain the meat using a sieve, reserving the broth and discarding any residue left in the sieve.
Step 2.
Soak the rice in water for 20 minutes. Rinse under cold water until it runs clear to remove excess starch.
In a large bowl, combine the soaked rice, raw lamb mince, 2 teaspoons of bharat, salt, and olive oil. Mix thoroughly, preferably with your hands, to ensure the meat is well integrated with the rice.
Step 3.
While the meat is cooking, prepare your vine leaves. Remove the stems and stack them neatly for blanching. Create 4 stacks.
Dip each stack into boiling water for about 2 seconds per side. This will soften the leaves and make them pliable for rolling.
Step 4.
Lay a vine leaf flat on a surface. The dull, veiny side of the leaf should face upwards with the stuffing. Place a heaped teaspoon of the filling in the center of the leaf.
Fold in the sides and roll up the leaf, making sure it's snug but not too tight to prevent tearing.
Step 5.
Place the boiled lamb chops at the bottom of a deep pot. Arrange the rolled vine leaves tightly around the chops, filling in any gaps to create a compact layer.
Pour 6 cups of the reserved lamb stock gently over the stuffed vine leaves until they are just covered.
Step 6.
Place a heavy weight on top of the vine leaves to keep them submerged while cooking. Find a ceramic plate that is just a bit smaller than the size of the pot and place it upside down over the leaves. Then, top the plate with a bowl filled with water for additional weight. This setup ensures the vine leaves are evenly pressed and cook perfectly.
Bring to a boil over medium heat, then reduce to a simmer. Cook for 45 minutes with the weight on.
After 45 minutes, remove the weight, cover the pot with a lid, and continue to cook for an additional 2 hours or until the rolls are soft and fully cooked.
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