Vine Leaves Stuffed with Sour Sweet Lamb
Peckish Vine Leaves with Lamb Cranberry Mix
10
Serves
20 mins
Prep Time
1 hr
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
Check specialty food stores for vine leaves. You could also use baby cos lettuce leaves, which are delicious when cooked.
Rate this recipe
Share
Ingredients
Ingredients
250g Quality Mark lamb mince
1/2 cup cranberries
2 Tbsp balsamic vinegar
1 tsp brown sugar
3 cups white rice
1 red onion
finely diced
2 cloves garlic cloves
finely chopped
juice of 1 lemon
500ml chicken stock
2 Tbsp olive oil
30-40 preserved grape vine leaves, rinsed grape leaf
Method
To Make Filling
To Assemble
To Serve
1
Soak cranberries in balsamic vinegar and brown sugar for at least an hour before you start.
2
In a frying-pan heat a good splash of olive oil.
3
Add rice, onion and garlic to pan and cook until onion is transparent.
4
Turn up heat a little and add minced lamb. Brown well.
5
Add berries/vinegar mix, and stir through.
6
Mix in mint and half the lemon juice.
7
Add half a cup of chicken stock, then reduce heat and simmer for around 15 minutes until liquid has been absorbed by rice.
8
The rice will not be completely cooked as yet.
9
Remove mixture from heat and allow to cool a little.
Nutrition Information per Serving (182g)
Energy
634kJ (151 kcal)
Protein
7.1g
Total Fat
6.2g
Saturated Fat
1.8g
Carbs
16.3g
Dietary Fibre
g
Sodium
21mg
Iron
0.4mg
Zinc
1.3mg
Vitamin B12
0.4µg
