Lamb-Stuffed Grape Leaves Recipe

Name: Lamb-Stuffed Grape Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 1/2 cups finely chopped yellow onion (about 1 medium); 1/2 cup chopped green onions (about 3); 1/2 cup uncooked long-grain rice; 2 tablespoons pine nuts; 1/2 cup water; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh dill; 2 tablespoons golden raisins; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 ounces lean ground lamb; 30 bottled large grape leaves

Servings: persons

Cooking spray
1 1/2 cups finely chopped yellow onion (about 1 medium)
1/2 cup chopped green onions (about 3)
1/2 cup uncooked long-grain rice
2 tablespoons pine nuts
1/2 cup water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons golden raisins
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces lean ground lamb
30 bottled large grape leaves

1
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
2
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3
Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.

712

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1 1/2 cups finely chopped yellow onion (about 1 medium), 1/2 cup chopped green onions (about 3), 1/2 cup uncooked long-grain rice, and more.

Yes, Lamb-Stuffed Grape Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb-Stuffed Grape Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions