Lamb-Stuffed Grape Leaves

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Prepare a gorgeous appetizer that's sure to garner rave reviews. Serve at room temperature.

Yield: 8 servings (serving size: about 3 rolls)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 3.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 16.8g
  • Fiber: 1.2g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 513mg
  • Calcium: 65mg


  • Cooking spray
  • 1 1/2 cups finely chopped yellow onion (about 1 medium)
  • 1/2 cup chopped green onions (about 3)
  • 1/2 cup uncooked long-grain rice
  • 2 tablespoons pine nuts
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons golden raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces lean ground lamb
  • 30 bottled large grape leaves


  1. 1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
  2. 2. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
  3. 3. Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.
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