Lemon And Dill Stuffed Grape Leaves |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These take a little effort to make but are well worth it. Incredible appetizer sure to please all. Enjoy Ingredients:
1 pound ground lamb |
1 tablespoon extra virgin olive oil |
1 cup diced white onion |
2 lemons juiced |
1/4 cup white wine |
4 cloves garlic |
1 teaspoon dried oregano |
1 tablespoon dried dried dill |
1/4 cup parsley |
1/2 cup wild rice |
1 jar grape leaves |
1/4 cup white wine |
1 teaspoon olive oil |
1 cup chicken broth |
Directions:
1. Brown lamb in large skillet then drain well. Saute onions in 1 tablespoon olive oil. Add lemon juice, wine, garlic, oregano, dill, parsley and rice. Stir it all together and let simmer for 5 minutes. Remove from heat and mix in lamb. Rinse off grape leaves in warm water and pinch off tough stems. Save a few of the small leaves to line the pan. Lay a leaf on a plate with the shiny side down and place tablespoon of mixture in the center. Food bottom art of leaf over the filling then fold sides in. Roll tight. Line the pan with the reserves leaves then place rolls seam side placing them snuggly but not too tight. Drizzle with 1 teaspoon olive oil then pour in remaining wine and stock. Heat pan until liquid starts to boil. Cover pan and lower heat then let simmer for 15 minutes. Take rolls out of pan and lay them on two plates. Cool in refrigerate overnight. Serve cold.
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