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    Wednesday, June 03, 2015

    Stuffed Leg of Lamb with Grape Leaves recipe


    1/2 kg grape leaves
    1 1/2 cup medium grain rice (Egyptian rice)
    1 large onion, chopped
    1/4 cup parsley leaves, chopped
    1/4 cup chopped dill, chopped
    2 large tomato, chopped
    4 tablespoon tomato paste
    Salt and pepper
    1 teaspoon dried mint
    6 tablespoon olive oil
    1 onion, slices
    3 cups chicken stock
    1/4 cup lemon juice
    1 leg of lamb (about 3 kg)
    1/4 cup zaatar mixture
    Mixed vegetable (carrot, onion, celery)
    1 cup stock or water


    -Rinse grape leaves under cold water, drain in a colander.
    -Wash rice, drain, mix with onion, herbs, tomato and half the paste in a large bowl.
    -Season with salt and pepper, mint and add 3 tablespoon oil, stir to combine.
    -Line bottom of a pot with the sliced onion.
    -Lay a leaf flat on a plate (shiny side down).
    -Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
    -Press stuffing into a small sausage-like shape.
    -Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
    -Layer rolled leaves in the pot in circular way.
    -Mix 2 cups of the chicken stock with the lemon juice, remaining oil and paste, season with salt and pepper.
    -Add the liquid mixture to the pot,place a heatproof plate on top.
    -Cook over medium high heat until boiling, cover, reduce heat and simmer for about 35 to 45 minutes or until leaves are tender.
    -Preheat oven to 180 degrees.
    -Debone the leg of lamb, leaving the shank bone, season with zaatar mixture and salt and pepper.
    -Arrange grape leaves over meat, then fold meat and roll as cylinder and tie with a string.
    -Place vegetables in a baking pan, add the remaining stock, season.
    -Top with the meat, cover lightly with foil for about 90 minutes.
    -Remove the foil and continue roasting for one more hour.
    -Let the meat rest for 15 minutes before slicing.

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    Item Reviewed: Stuffed Leg of Lamb with Grape Leaves recipe Rating: 5 Reviewed By: Mrs. Chef
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