Another Passover dish, this Sephardic recipe was originally made with a boned lamb shoulder into which a pocket was cut. Leg of lamb is much easier to bone, stuff, and roll, however, and is kosher, as long as the sciatic nerve is removed. The filling resembles a traditional dolma stuffing and would be delicious spooned into tomatoes, eggplant, or zucchini for an inexpensive meal.
Place the rice in a bowl and add water to cover. Let stand for 30 minutes.
Meanwhile, lay the lamb leg flat. Cut away any excess fat and tendons. Using a meat pounder, flatten the lamb to a relatively uniform thickness. Season with salt, pepper, and half of the cinnamon.
Pat the rice mixture onto the flattened lamb leg in an even layer. Roll up the lamb and tie in several places with kitchen string.
Heat enough olive oil to form a film in a large sauté pan over high heat. Add the meat and brown well on all sides. Transfer to a heavy pot, add broth or water to cover, and bring to a boil. Cover, reduce the heat to low, and simmer until the lamb is tender, about 1½ hours.
Transfer the lamb to a cutting board and snip the strings. Let rest for 10 to 15 minutes. Meanwhile, reduce the pan juices to
© 1998 Joyce Goldstein. All rights reserved.