Lamb on Vine Leaves
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Posted by:jrt
A favorite among Sephardim, but really, who can resist?
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Ingredients
8 vine leaves
2 tbs. olive oil
1 lb. lamb, cut into bite-sized pieces
2 medium onions, chopped coarsely
1/2 tsp. allspice
Salt and pepper to taste
1/4 cup pine nuts
Juice of 1 lemon
Directions
- Soak fresh vine leaves in hot water for 5 - 6 minutes (if using canned leaves, soak for 5 - 6 hours in cold water).
- Gently pat dry after soaking.
- Heat the oil in a heavy skillet and sauté the meat and onions together until the meat is browned on all sides.
- Season with the allspice and add salt and pepper to taste.
- Place 4 of the leaves in a greased shallow casserole dish and spread the meat mixture on the leaves.
- Sprinkle over with the pine nuts, cover with the remaining leaves, and sprinkle with the lemon juice.
- Bake in a medium oven for 5 minutes.
- Place the casserole dish in a large oven pan with about ½ inch. of hot water and bake for an additional 30 minutes.
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