Recipes
Lamb & Rice Stuffed Grape Leaves
- Lamb
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.
Ingredients
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1 15- to 16-ounce jar grape leaves (see Note), drained
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1 pound ground lamb
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2 cups instant brown rice
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⅓ cup minced fresh parsley
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2 tablespoons minced fresh mint or 2 teaspoons dried
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1 tablespoon dried marjoram leaves
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1 tablespoon extra-virgin olive oil
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2 teaspoons ground cinnamon
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2 teaspoons ground cumin
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1 teaspoon salt
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¾ teaspoon freshly ground pepper
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½ teaspoon ground allspice
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4 tablespoons lemon juice, plus lemon wedges for serving
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Plain yogurt for serving
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