Dolmades with Lamb Mince and Rice in Lemon Sauce
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Ingredients
- 40 vine leaves in brine
- 300 g lamb mince
- 150 g short grain rice
- 1 onion
- 15 g fresh dill
- 10 g fresh mint
- 4 tbsp olive oil
- 2 lemon
Nutrition (per serving)
- Calories
- 472 kcal
- Protein
- 18 g
- Carbohydrate
- 35.4 g
- of which sugars
- 3.5 g
- Fat
- 27.6 g
- of which saturates
- 8.3 g
- Fibre
- 4.6 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the vine leaves well under cold water to remove excess brine, then pat dry.
- 2
Finely chop the onion. Mix the lamb mince, rice, onion, chopped dill and mint in a bowl. Season well.
- 3
Lay a vine leaf flat, vein-side up, spoon a little filling near the stem end, then fold the sides in and roll up tightly. Repeat with the remaining leaves and filling.
- 4
Pack the rolls tightly, seam-side down, into a wide pan. Pour over the olive oil, the juice of the lemons and 350ml water.
- 5
Weigh the rolls down with a small upturned plate, cover and simmer gently for 45 minutes until the lamb is cooked through with no pink remaining and the rice is tender.
- 6
Serve warm with the cooking liquid spooned over.
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