Lamb Dolmades
Lamb Dolmades



  • 40 brined vine leaves
  • 60ml olive oil
  • 1 diced onion
  • 2 crushed garlic cloves
  • 500g lamb mince
  • 70g tomato puree
  • 400g tin of chopped tomatoes
  • 200g short grain rice
  • ½ bunch of parsley, chopped
  • 3 lemons, juice only
  • Preheat the oven to 180C. Place the leaves in a bowl and cover with boiling water, then leave for 5 mins to soften. Drain and pat dry. Heat the oil in a saucepan and cook the onion and garlic for 4 mins, then add the meat and cook for 6 mins to brown all over. Add the tomato puree and chopped tomatoes along with the rice and 125ml of water. Simmer for 20 mins, then stir through the lemon juice and parsley.
  • Lay the leaves flat and spoon 1 tbsp of the lamb mixture into the centre of each leaf. Fold the sides into the middle, then roll to seal into neat little parcels. Line a baking dish with extra leaves, and arrange the dolmades tightly packed on top. Pour water halfway up the dish, drizzle with oil, then cover with foil and bake for 40 mins to cook the rice and soften the leaves. Remove from the oven and leave to sit for 30 mins, then serve.
90 mins
Makes 40

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