Red Meat Allergy Friendly Dairy Free Stuffed Grape Leaves with Lamb

Total time1 hr 35 min

Prep time40 min

Cook time55 min

Red Meat 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
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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