Middle Eastern Lamb Casserole Baked Under Vine Leaves
Transport your taste buds to the heart of Middle Eastern cuisine with this irresistible Lamb Casserole Baked Under Vine Leaves. Featuring layers of aromatic spiced ground lamb, tender rice, and fresh herbs encased in delicate vine leaves, this dish is a celebration of bold flavors and comforting textures. The casserole is infused with warm spices like cinnamon and allspice and enriched with a tangy drizzle of lemon juice, perfectly complementing the savory lamb filling. Gently baked in chicken stock, the vine leaves impart a unique, earthy flavor while keeping the dish delightfully moist. Ideal for family dinners or a show-stopping weekend meal, serve this casserole warm with a garnish of fresh parsley and a wedge of lemon for an authentic culinary experience. Keywords: Middle Eastern lamb casserole, baked under vine leaves, spiced lamb and rice, vine leaf recipe, Mediterranean dinner ideas.
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Recipe Information
Ingredients
- 500 g ground lamb
- 20 vine leaves, jarred or fresh
- 150 g long-grain rice
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 400 ml chicken stock
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 180°C (350°F).
If using jarred vine leaves, rinse them thoroughly to remove excess brine. If using fresh vine leaves, briefly blanch them in boiling water, then set aside to cool and pat dry.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic, cooking for another 30 seconds until fragrant.
Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 6-8 minutes.
Sprinkle in the ground cinnamon, ground allspice, salt, and black pepper. Mix well to evenly coat the lamb with the spices.
Stir in the tomato paste and cook for another minute, allowing it to deepen in flavor.
Add the rice to the skillet and stir to combine. Pour in 200ml of chicken stock and simmer for 5-7 minutes, or until the rice has partially cooked. Remove from heat and mix in the chopped parsley and mint.
Line the bottom of a greased, oven-safe casserole dish with a single layer of vine leaves, shiny side down.
Spoon the lamb mixture into the casserole dish, spreading it evenly over the vine leaves.
Use the remaining vine leaves to cover the lamb and rice mixture, overlapping them slightly to create a blanket.
Pour the remaining 200ml of chicken stock over the top of the vine leaves, then drizzle with lemon juice.
Cover the casserole dish tightly with foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and bake for an additional 15 minutes to allow the top to crisp slightly.
Remove from the oven and let the casserole rest for 10 minutes before serving. Serve warm, garnished with additional parsley or a lemon wedge, if desired.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 4.0 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 735 mg | 57% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
