Lamb Wrapped in Vine Leaves

From issue #2.
    Lamb Wrapped in Vine Leaves

    Serves: 6 - 8

    INGREDIENTS

    Vine leaves in brine
    3 tablespoons couscous
    500g lamb mince
    3 tablespoons sumacīæ
    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.