Stuffed Grape Leaves with Lamb

Ingredients

• 30 leaves grape leaves
• 400 g lamb
• 1 cup brown rice
• 1 large onion
• 2 cloves garlic
• 0.25 cup mint
• 0.25 cup dill
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 0.25 cup pine nuts
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1Rinse the grape leaves in cold water and set aside.
2. 2In a skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. 3Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until it's no longer pink.
4. 4Stir in the brown rice, mint, dill, pine nuts, lemon juice, salt, and pepper. Cook for an additional 5 minutes.
5. 5Lay out a grape leaf on a flat surface, shiny side down. Place about 2 tablespoons of the lamb and rice mixture in the center of the leaf.
6. 6Fold in the sides of the leaf over the filling, then roll it up tightly.
7. 7Repeat with the remaining leaves and filling.
8. 8Arrange the stuffed leaves in a pot in a single layer, seam side down. Drizzle with the remaining olive oil and enough water to just cover the dolmades.
9. 9Place a plate on top of the dolmades to keep them submerged. Bring to a simmer, cover, and cook on low heat for about 50 minutes or until the rice is fully cooked.
10. 10Let them cool slightly before serving. Garnish with extra lemon juice and fresh herbs if desired.
11. 11Serve warm or at room temperature.