Lamb Chops with Stuffed Vine Leaves
A celebratory plate of lamb and vine leaves.
A festive plate that pairs marinated lamb chops with vine leaves stuffed with rice and vegetables. Kiwi in the marinade works as a natural tenderizer, softening the meat before grilling, while herbs perfume the vine-leaf filling. A complete presentation balancing rich meat with a light stuffing.
How to Prepare
Mix the mashed kiwi, lemon juice, olive oil, garlic, black pepper, cardamom, paprika, onion powder and salt into a marinade.
Coat the lamb chops well and leave to marinate for at least an hour.
For the filling, combine the rice with the chopped tomato, onion, parsley, mint, spices, salt and olive oil.
Place a little filling on each vine leaf and roll tightly.
Arrange the rolls in a pot, cover with water and simmer until the rice is cooked.
Grill or pan-sear the marinated lamb chops to your liking.
Serve the lamb chops alongside the stuffed vine leaves.
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The kiwi in the marinade naturally tenderises the lamb, so don’t leave it longer than a couple of hours.
Ingredient Swaps
Swap the kiwi in the marinade for mashed pineapple as a natural tenderizer.
No fresh vine leaves? Use jarred ones after rinsing.
Replace the Egyptian rice with any short-grain rice or fine bulgur for the filling.
Common Questions
Why kiwi in the meat marinade?
It contains enzymes that soften the fibers and make the chops tender.
How long should the chops marinate?
From one hour to a few hours; do not overdo it with kiwi so the meat does not turn mushy.
How do I roll the vine leaves tightly?
Add a little filling and roll firmly but not too tight so they do not burst while cooking.
How do I cook the vine leaves?
Pack them in a pot with a little water and olive oil and cook over low heat until the rice is done.
What should I serve it with?
With yogurt or a lemon-garlic sauce.
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