Dairy Free Stuffed Grape Leaves with Lamb
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Learn more →Ingredients
4 servings
For the filling
- 1 jar (16 oz) grape leaves in brine, drained and rinsed
- 1 lb ground lamb
- ½ cup long-grain white rice, uncooked
- 1 small yellow onion, finely grated
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tsp salt
For the pot
- 2 tbsp olive oil
- 2 cups low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ tsp salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley or mint, roughly chopped, for serving (optional)
Instructions
- 1
Drain and rinse the grape leaves under cold water, then gently separate them and lay flat on a clean work surface. Trim any tough stems flush with the leaf. Set aside about 5–6 torn or very small leaves to line the bottom of the pot.
- 2
In a large mixing bowl, combine the ground lamb, uncooked rice, grated onion, parsley, mint, 3 tbsp lemon juice, 2 tbsp olive oil, allspice, cinnamon, cumin, black pepper, and 1 tsp salt. Mix with your hands until evenly combined — the mixture should hold together when pressed.
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