Name: Lamb and tomato dolmades
Yield: 1
Cuisine: lebanese
Ingredients: 500g lamb mince; 100g rice; 80g semi-dried tomato; 100g fetta, crumbled; 125.00 ml finely chopped dill; 1 brown onion, coarsely grated; 40 vine leaves, drained, rinsed, dried; Olive oil, to serve; Tzatziki, to serve

Lamb and tomato dolmades

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Create succulent Mediterranean lamb and feta rolls in vine leaves.

Ingredients:

500g lamb mince
100g rice
80g semi-dried tomato
100g fetta, crumbled
125.00 ml finely chopped dill
1 brown onion, coarsely grated
40 vine leaves, drained, rinsed, dried
Olive oil, to serve
Tzatziki, to serve

Instructions:

In a large bowl, mix together the lamb, rice, tomato, feta, dill, and onion. Season generously with salt and pepper.
Lay a vine leaf flat on a clean surface, placing it vein-side up. Spoon 1 tablespoon of lamb mixture onto the center of the leaf. Fold the sides in and roll it up to seal the filling inside. Repeat with remaining vine leaves and lamb mixture. In a large frying pan, arrange the stuffed vine leaves seam-side down. Cover them with a heatproof plate to keep them in place. Pour boiling water over them and place the pan over high heat. Once boiling, reduce heat to low and simmer for 30 minutes until cooked. Remove from heat, drain, and transfer the dolmades to an airtight container in the fridge to chill.
Place the dolmades elegantly on a serving platter and lightly drizzle with oil. Serve with tatziki on the side, if preferred.

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