Low Sodium Dairy Free Stuffed Grape Leaves with Lamb

Total time1 hr 35 min

Prep time40 min

Cook time55 min

Low Sodium Dairy Free Stuffed Grape Leaves with Lamb

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Ingredients

4 servings

For the filling

1 jar (16 oz) grape leaves in brine, drained and rinsed
Ingredient note
Limit or remove salt from this recipe if possible.
1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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