Nickel Allergy Friendly Dairy Free Stuffed Grape Leaves with Lamb

Total time1 hr 35 min

Prep time40 min

Cook time55 min

Nickel Allergy Friendly 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
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
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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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