Lamb Wrapped in Vine Leaves
Serves: 6 - 8
INGREDIENTS
Vine leaves in brine
3 tablespoons couscous
500g lamb mince
3 tablespoons sumac
1 tablespoon fennel seeds, toasted and roughly ground
2 large cloves garlic, crushed
3 tablespoons currants
2 tablespoons pomegranate molasses
small handful mint leaves, shredded
150g feta cheese, crumbled
sea salt and freshly ground pepper
tooth picks
extra pomegranate molasses or the seeds of 1 fresh pomegranate
Sauce
1 cup plain yoghurt
2 tablespoons tahini paste
1 clove garlic, crushed
zest of 1 lemon
lemon juice to taste
sea salt and freshly ground black pepper
METHOD
Wash the vine leaves well and soak for 30 minutes in cold water. Soak the couscous in 3 tablespoons hot water.
Place the lamb, sumac, fennel, couscous, garlic, currants, pomegranate molasses, mint and the feta in a large bowl. Mix with your hands until well combined. Season well.
Dry the vine leaves well and lay them out with the ribbed side up. Place about 2 tablespoons of lamb on each leaf. Fold in the edges and secure with a toothpick. Heat a grill. Lightly brush the parcels with olive oil and place on the grill for about 2 minutes each side or until the leaves are crisp and the lamb is just cooked. Transfer to a platter and drizzle over extra pomegranate molasses or scatter over the seeds.
Sauce: Combine all the ingredients in a bowl and whisk together. Season to taste and serve with the lamb. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!