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1
Bring a large kettle of water to the boil, add the chard and stir well.
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2
Drain at once, rinse with cold water, drain again and set aside.
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3
Bone the chops and reserve the bones.
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4
Cut off all fat and discard.
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5
Chop the meat into little chunks a bit coarser than hamburger.
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6
There should be about one cup.
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7
Put a wide skillet over medium heat, add the oil, then the chopped onion.
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8
Cook, stirring often, until the onion is just golden around the edges, about 15 minutes.
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9
Add the lemon zest and cook, stirring, for about two minutes, then add the garlic and meat.
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10
Continue cooking, stirring occasionally, until the meat is just starting to brown, about five minutes more.
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11
Stir in the rice, turn the heat to medium-low and add a half-cup of water.
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12
Allow to simmer undisturbed until all the water is absorbed, then stir in the currants, pine nuts, herbs and seasonings and remove the pan from the heat.
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13
Fold each chard leaf in half the long way, so the spine of the stem protrudes.
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14
Starting where the stem widens, slice out the lower portion of the stem.
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15
Reserve leaves and stems.
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16
Lightly film the bottom of a nonstick nine-inch diameter kettle with olive oil, then line it with onion slices, lamb bones and chard stems.
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17
Lay a trimmed leaf face up on the work surface.
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18
Put a generous portion of filling in a wide line right above where the cut has split the leaf.
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19
Fold up the two bottom flaps to cover the filling, fold in the leaf edges to enclose it further, then roll like a jellyroll to the tip, tucking as you go.
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20
Set the rolls seam side down in the kettle, placing the second layer of leaves perpendicular to the first.
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21
Pour in one and three-quarters cups of water; put a plate on top of the rolls to weight them down and cover the pan.
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22
Cook at a gentle simmer for an hour, or until the chard is tender and the rice fully cooked.
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23
Using tongs, remove the rolls and set aside, covered to keep warm.
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24
Strain the kettle contents, pressing on the solids to get all juices; there should be about two-thirds of a cup of liquid.
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25
If necessary, boil to reduce, or add water.
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26
Beat the egg yolks with the lemon juice in a small nonstick saucepan.
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27
Add the juices and cook, stirring constantly over very low heat, until the sauce thickens.
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28
Do not let it boil.
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29
Serve the dolmas hot or cold, with sauce on the side, garnished with lemon wedges.
