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Vine Leaves Stuffed with Sour Sweet Lamb

Peckish Vine Leaves with Lamb Cranberry Mix

10

Serves

20 mins

Prep Time

1 hrs

Cook Time

Sue Hamilton and Dana Alexander

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.

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High Iron

Low Fat

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Lamb,

Dinner,

Ingredients

Ingredients

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250g Quality Mark lamb mince

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1/2 cup cranberries

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2 tbsp balsamic vinegar

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1 tsp brown sugar

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3 cups white rice

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1 red onion

finely diced

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2 cloves garlic cloves

finely chopped

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juice of 1 lemon

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500ml chicken stock

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2 tbsp olive oil

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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.

More info

Nutrition Information per Serving (182g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

634 (151)kJ

Protein

7.1g

Total Fat

6.2g

Saturated Fat

1.8g

Carbs

16.3g

Sugars

5.1g

Sodium

21mg

Iron*

0.4mg

* Percentage of recommended daily intake (Aust/NZ)

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