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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.