Lamb and rice stuffed grape leaves bring together savory ground lamb, tender rice, and fresh herbs in a bright, lemony broth. As they simmer, the grape leaves soften around the filling and take on some of the broth’s flavor.
The finished rolls are satisfying without feeling heavy, and a little cooking liquid spooned over them keeps each bite moist. Take care with the brined leaves and keep the rolls snug in the pot so they hold their shape as the rice cooks.
How the ingredients shape the filling
Ground lamb gives the filling a rich, savory base, while uncooked long-grain rice absorbs moisture as the rolls cook. Finely chopped yellow onion adds a mellow flavor, and parsley and mint bring a fresh, herbal lift that suits the lamb.
Allspice and black pepper add warmth without covering up the herbs. Olive oil helps the filling come together and also contributes to the broth. Since the grape leaves come packed in brine, rinse them well and taste the cooking liquid before adding any extra salt.
Roll for an even, snug bundle
Set each leaf vein-side up with its stem end closest to you. Keep the filling near that end and fold the sides over it before rolling toward the tip. A snug roll helps the filling stay enclosed, but avoid pulling so tightly that the leaf tears or leaves no room for the rice to expand.
Choose intact leaves for rolling and save torn pieces to cover the bottom of the pot. That layer helps keep the rolls from sitting directly against the pot, while packing them close together helps them stay in place during simmering. Set each one seam-side down.
Keep the rolls gently submerged
The broth combines chicken broth, lemon juice, and olive oil, giving the filling moisture and a bright, savory cooking liquid. A heat-safe plate set on top holds the rolls in place and helps keep them covered as the liquid simmers. Bring the pot to a gentle boil, then lower the heat so the rolls cook steadily.
A hard boil can jostle the bundles and loosen their seams. Keep the pot covered while they simmer, and use tenderness of the rice and doneness of the lamb as the cues for finishing. Let the pot rest covered off the heat before lifting away the plate; the rolls will be delicate while hot.
Serve with the lemony cooking liquid
Lift the stuffed leaves carefully and serve them warm with a little of the cooking liquid. It carries the lemon, herbs, and lamb flavor through the dish and helps keep the rice moist. If the broth tastes salty from the brined leaves, avoid adding more salt before serving.
Frequently Asked Questions
Why should you rinse the grape leaves?
Rinsing removes some of the brine from the jarred leaves, which helps keep its saltiness from dominating the dish. Drain them well before rolling, and taste the broth before deciding whether it needs any additional salt.
How do you keep the stuffed leaves from unrolling?
Fold the sides of each leaf over the filling, then roll it snugly toward the tip. Arrange the rolls seam-side down and close together in the pot. The heat-safe plate helps hold them in place while the broth simmers.
How can you tell when the stuffed leaves are done?
Check that the rice in the filling is tender and that the ground lamb has reached the recipe card’s specified doneness. After taking the pot off the heat, let the rolls rest covered so they are easier to handle when you serve them.
Lamb and Rice Stuffed Grape Leaves
Course: Main CourseCuisine: MediterraneanDifficulty: Easy4
servings35
minutes1
hour5
minutes460
kcal1
hour45
minutesGrape leaves are filled with ground lamb, rice, onion, and fresh herbs, then simmered in lemony broth until tender. Serve them warm with some of the cooking liquid.
Ingredients
- Filling
1 lb ground lamb
1/2 cup uncooked long-grain rice
1/2 cup finely chopped yellow onion
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp ground allspice
1/4 tsp black pepper
- For rolling and cooking
1 (16 oz) jar grape leaves in brine, drained and rinsed; use about 45 intact leaves
2 cups low-sodium chicken broth
2 tbsp lemon juice
1 tbsp olive oil
Directions
- Rinse the grape leaves under cool water and drain well. Trim off any tough stems. Set aside torn leaves to line the bottom of a 5-quart pot.
- In a bowl, mix the ground lamb, uncooked rice, onion, parsley, mint, 1 tablespoon olive oil, salt, allspice, and black pepper until evenly combined.
- Place a grape leaf vein-side up on a work surface, with the stem end closest to you. Put about 1 tablespoon of filling near the stem end. Fold the sides over the filling, then roll it snugly toward the tip. Repeat with the remaining filling and leaves.
- Arrange the reserved leaf scraps over the bottom of the pot. Pack the stuffed leaves seam-side down in the pot, close together. Stir the broth, lemon juice, and remaining 1 tablespoon olive oil together, then pour over the leaves. Place a heat-safe plate on top to hold them in place.
- Cover the pot and bring the liquid to a gentle boil over medium-high heat, about 5 minutes. Reduce the heat to low and simmer, covered, for 60 minutes, until the rice is tender and the ground lamb reaches 160°F.
- Remove the pot from the heat and let the stuffed leaves rest, covered, for 5 minutes. Carefully lift off the plate and serve the leaves warm with a little cooking liquid.
Notes
- Rinsing the jarred grape leaves removes some of their brine, so taste the cooking liquid before adding any extra salt.
