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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Grape Leaves Stuffed with Lamb and Fresh Herbs

Source: dLife

Ground lamb, rice, fresh herbs and spices combine together in this wonderful dish that can be served as part of an appetizer platter or main course.

Rating:
Prep Time:	45 minutes
Cook Time:	60 minutes
Difficulty:	Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	381.3

Total Carbs	21.6 g

Dietary Fiber	2.8 g

Sugars	4.1 g

Total Fat	24.8 g

Saturated Fat	10.7 g

Unsaturated Fat	1.8 g

Potassium	297.1 mg

Protein	18.0 g

Sodium	208.8 mg

Dietary Exchanges 24.8 Fat, 0.7 Vegetables, 0.0 Fruits, 2.3 Meat, 0.9 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb ground lamb 3.0
3 each medium onions 1.0
1 cup brown basmati rice 1.0
1 tsp sea salt 1.0
1 tsp black pepper 1.0
1 tsp ground cinnamon 1.5
1 1/2 tsp ground allspice 0.25
0 1/4 cup fresh dill weed 2.0
2 oz fresh mint 1.5
1 1/2 oz pine nuts 3.0
3 tbsp dried currants 1.0
1 lb grape leaves 1.0
1 each fresh lemons 1.0
1 tbsp butter

Directions

Combine the lamb, onions, rice, salt, pepper, cinnamon, allspice, dill, mint, and, if using, pine nuts and/or currants. Stir in 1/4 cup water and mix well.
Drain the brine from the jar of grape leaves. Rinse the leaves well. Lay out on paper towels and pat dry.
Place a heaping tablespoon of meat and rice mixture in the center of a leaf's dull side.
Roll the leaf tightly, folding the edges over and rolling toward the point of the leaf.
Cover the bottom of a Dutch oven or a large saucepan with the torn leaves.
Arrange the rolls in layers on top of the torn leaves. Pour water over the rolls until just covered. Drizzle with lemon juice and melted butter.
Cover the saucepan and cook over low heat for 1 hour and 15 minutes.
Remove from heat and keep covered until time to serve. Serve warm.