Lamb Chops with Stuffed Vine Leaves

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.