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.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.