Lamb and Mint Dolmades (Stuffed Grape Leaves)

    Lamb and Mint Dolmades (Stuffed Grape Leaves)


    17 people made this

    This is a delicious variation of dolmades using grape leaves stuffed with lamb, onion, mint, pine nuts and rice.

    Serves: 8 

    • 750g lamb mince
    • 2 medium onions, finely chopped
    • 2/3 cup (115g) long grain white rice
    • 2/3 cup (75g) pine nuts
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 teaspoon chopped fresh mint
    • 1 (250g) jar grape leaves, drained and rinsed
    • 1 1/2 cups (375ml) water

    Preparation:35min  ›  Cook:55min  ›  Ready in:1hour30min 

    1. Mix the lamb, onions, rice, pine nuts, salt, pepper and mint into a bowl until evenly combined. Gently open up a grape leaf and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the centre of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides and roll into a tight cylinder. Place the rolled grape leaf into a large frypan seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
    2. Pour the water into the frypan and bring to a simmer. Reduce heat to medium-low, cover and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

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