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
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