Lamb chops: 500 gm

Olive oil: 1 tbsp

Onions, sliced: 1

Garlic, chopped: 2

Lamb mince: 300 gm

Cinnamon powder: 1/4 tsp

Salt to taste

Lamb stock: 1 litre

Rice: 1/2 cup

Tomato, finely chopped: 1

Parsley, chopped: 2 tbsp

Pine seeds, roasted: 3 tbsp

Vine leaves: 10

Lemon slices for garnishing



  1. Heat olive oil in a saucepan, add onions & allow to turn a pale brown for 3-4 mins.
  2. Add garlic & allow to saute’ for 30 seconds.
  3. Add mince & cook on high for 5 mins, then lower flame & add cinnamon powder.
  4. Season with salt & cook till the mince changes its colour to a dark brown.
  5. Remove to a bowl & add in 1 cup of lamb stock, rice, tomato, parsley, pine seeds & mix well.
  6. Stuff a tsp of the stuffing on the lower part of the vine leaves, after placing them on a work surface.
  7. Fold the outside edges of the leaf towards the centre & roll tightly into the shape of a finger.
  8. Place 2 layers of non-stuffed leaves, line lamb chops & then place the stuffed rolls, alternating the direction of each layer.
  9. Add water to the remaining lamb stock if required, so that it covers the rolls completely.
  10. Place two plates to cover the lid of the pot & simmer for 45 mins on very slow heat.
  11. Leaves should be tender & rice completely cooked along with the mince & the lamb chops.
  12. Arrange the stuffed vine leaves along with the lamb chops.
  13. Serve hot garnished with lemon slices.                                                                                                                                                                                                                                                                                                                                                                                        NOTE: This is a middle Eastern coastal cuisine recipe. Vine leaves impart a sharp, unique flavour to the dish. Enjoy!

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