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Main course · Lebanese

Warak Enab bi Lahmeh (Lamb and Rice Vine Leaves on Lamb Chops)

90 min Serves 4 ~871 kcal/serving ~£17.20 (£4.30/serving) Gluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 250 g vine leaves in brine
  • 2 tbsp olive oil
  • 600 g lamb loin chops
  • 2 tomatoes
  • 200 g short grain rice
  • 250 g lamb mince
  • 1 tsp ground allspice
  • 0.5 tsp ground cinnamon
  • 6 garlic cloves
  • 3 lemon
  • 400 ml natural yoghurt

Nutrition (per serving)

Calories
871 kcal
Protein
50.2 g
Carbohydrate
55.1 g
of which sugars
11.7 g
Fat
48.3 g
of which saturates
20.4 g
Fibre
7.1 g
Salt
4.01 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the vine leaves in brine and soak in cold water for 10 minutes, then drain and snip off any stems.

  2. 2

    Heat 1 tbsp olive oil in a wide, heavy pan and brown the lamb loin chops for 2 minutes on each side. Leave them in the pan as a base layer and cover with the sliced tomatoes.

  3. 3

    Mix the rinsed short grain rice with the lamb mince, allspice, cinnamon, the remaining oil and 1 tsp salt.

  4. 4

    Lay a vine leaf vein side up, put a teaspoon of filling at the stem end, fold in the sides and roll up tightly. Pack the rolls seam side down in tight layers over the chops, tucking the peeled garlic cloves in between.

  5. 5

    Pour over the juice of 2 lemons, ½ tsp salt and enough boiling water to just cover. Weigh down with an upturned heatproof plate, cover and simmer gently for 50 minutes until the rice is tender, the lamb in the rolls is cooked through and the chops are tender.

  6. 6

    Leave to settle for 10 minutes, then turn out onto a platter and serve with the natural yoghurt and the last lemon in wedges.

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