Lamb Stuffed Grape Leaves With Greek Salad and Tzatziki

Photo: Dixie Chik Cooks

Ingredients

1 jar grape leaves, rinsed and drained

1 pound ground lamb

1 cup long-grain rice, cooked

1 garlic clove, minced

1 tablespoon sea salt

1 teaspoon coarse pepper

1 teaspoon allspice

1 1/2 cups chicken broth

1 tablespoon lemon juice

For the Salad:

1/2 cup olive oil

1 shallot, minced

2 garlic cloves, minced

3 tablespoons lemon juice

1 tablespoon dried oregano

1 cucumber, chopped

1 can petite diced tomatoes, drained and rinsed

1 can large pitted olives

4 oz crumbled feta cheese

For the Tzatziki:

1 small container plain greek yogurt

2 tablespoons finely diced cucumber

1 tablespoon dill (fresh would be best, but all I had was dried)

1/2 Juice of lemon

1 garlic clove, minced

Preparation

First, begin the tzatziki. Secure a piece of cheesecloth over a medium size bowl, using a rubberband around the rim, leaving a little slack in the middle for the yogurt. Strain the yogurt over a couple of hours (or overnight) in the refrigerator. To make the vinaigrette, combine the olive oil through oregano and whisk together. Cover and chill, until it is time to assemble the salad.

Now, onto the grape leaves. Bring a large pot of water to a simmer. Put the leaves into the water, and blanch for about 5 minutes. Remove from water and let them cool, then pat dry.

In a large bowl, combine the lamb, rice, garlic, allspice, salt and pepper.

Lay several leaves out at a time on your work space. Give yourself (and the leaves) plenty of working room.

Begin stuffing the leaves by putting about a tablespoon full of your lamb mixture into the middle of a leaf. I honestly don’t know how its really supposed to be done; but I folded the bottom part up first, then the sides and rolled the top part of the leaf over to make a roll.

Next, combine the strained yogurt with the rest of the tzatziki ingredients. Again, give everything a good stir.

Serve the grape leaves with the salad and tzatziki on the side.