Vine Leaves Stuffed with Sour Sweet Lamb
Peckish Vine Leaves with Lamb Cranberry Mix
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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250g Quality Mark lamb mince
1/2 cup cranberries
2 tbsp balsamic vinegar
1 tsp brown sugar
3 cups white rice
1, finely diced red onions
2 cloves, finely chopped garlic cloves
2, juice of 2 lemons lemon juice
500ml chicken stock
2 tbsp olive oil
30-40 preserved grape vine leaves, rinsed grape leaf
To Make Filling
Soak cranberries in balsamic vinegar and brown sugar for at least an hour before you start.
In a frying-pan heat a good splash of olive oil.
Add rice, onion and garlic to pan and cook until onion is transparent.
Turn up heat a little and add minced lamb. Brown well.
Add berries/vinegar mix, and stir through.
Mix in mint and half the lemon juice.
Add half a cup of chicken stock, then reduce heat and simmer for around 15 minutes until liquid has been absorbed by rice.
The rice will not be completely cooked as yet.
Remove mixture from heat and allow to cool a little.
Nutrition Information per Serving (182g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)