Lamb-Stuffed Grape Leaves with Avgolemono Sauce
An exquisite Greek-inspired dish featuring tender grape leaves stuffed with a savory mixture of lamb, rice, herbs, and feta cheese. Slow-cooked and infused with aromatic flavors, these dolmades are topped with a velvety avgolemono sauce, adding a bright lemony and creamy finish. Perfect as an appetizer or a main dish when accompanied by crusty bread and a fresh Greek salad. This dish can be made in advance and reheated, or even adapted for a slow cooker. Swiss chard leaves can substitute grape leaves for an equally delicious result.
8
Servings
275
Calories
17
Ingredients
Ingredients
grape leaves
8 ounces (soaked and rinsed)
onion
1 (chopped)
short-grain rice
1/2 cup
water
1.5 cups
garlic cloves
2 (chopped)
lean ground lamb
1 lb
tomato puree
1/4 cup
feta
1/2 cup (crumbled)
lemon zest
1
green onion
1 bunch (sliced)
dill
1/4 cup (chopped, set aside a bit for garnish)
mint
1/4 cup (chopped, set aside a bit for garnish)
salt
1 teaspoon
black pepper
1 teaspoon
chicken stock
3 cups (hot, maybe less)
eggs
2
lemon juice
1
Instructions
1
Carefully separate the grape leaves and place them in a large bowl.
2
Pour boiling water over the leaves, ensuring they are fully submerged. Soak for 20 minutes, then drain and rinse them several times to remove excess brine.
3
In a medium saucepan over medium heat, combine chopped onion, rice, and 1.5 cups water. Cover and let simmer for about 8 minutes until the rice is halfway cooked. Drain any remaining liquid.
4
Add chopped garlic to the rice mixture. In a large bowl, combine the rice mixture with ground lamb, tomato puree, crumbled feta, lemon zest, sliced green onions, chopped dill, chopped mint, salt, and pepper.
5
Preheat your oven to 375 degrees F (190 degrees C).
6
Lay a grape leaf shiny side down and remove the stem. Place about 1 teaspoon of the lamb mixture at the bottom end of the leaf (1 tablespoon for larger dolmades). Fold the sides towards the center and roll tightly from the bottom to the top, enclosing the filling.
7
Arrange the rolled dolmades tightly in a 4-quart pot or casserole dish, ensuring they are snug to prevent them from unrolling during cooking.
8
Layer any leftover leaves at the bottom of the dish to protect the dolmades during baking.
9
Pour hot chicken stock over the dolmades, just enough to cover them. Place an ovenproof plate on top to weigh them down and keep them submerged.
10
Bake in the preheated oven for about 1 hour, checking for rice tenderness. Avoid a rolling boil to prevent bursting.
11
For the avgolemono sauce, whisk the eggs in a bowl over a pan of simmering water until frothy (approximately 3 minutes). Slowly add lemon juice while whisking.
12
Gradually incorporate around 5 tablespoons of the hot cooking liquid into the egg mixture, whisking continuously until thickened.
13
Gently mix most of the avgolemono sauce into the cooked dolmades, reserving some for garnishing.
14
Serve warm, garnished with the reserved sauce and fresh chopped dill or mint.
Nutrition Information
15g
Fat
22.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lamb-Stuffed Grape Leaves with Avgolemono Sauce?
They are a Greek-inspired dish called dolmades, featuring tender grape leaves filled with a savory mixture of lamb, rice, herbs, and feta, finished with a creamy lemon-egg sauce.
What are dolmades?
Dolmades is the traditional name for stuffed grape leaves, a staple appetizer or main dish in Mediterranean and Greek cuisine.
What meat is used in this recipe?
This recipe uses 1 pound of lean ground lamb for the filling.
Can I substitute the lamb for another meat?
Yes, you can adapt the recipe by using ground beef or a mixture of meats if you prefer.
How do I prepare the grape leaves before stuffing?
Soak the leaves in boiling water for 20 minutes, then drain and rinse several times to remove excess brine.
What is a good substitute for grape leaves?
Swiss chard leaves can be used as an alternative to grape leaves for an equally delicious result.
What is avgolemono sauce?
Avgolemono is a velvety Greek sauce made from eggs and lemon juice, often thickened with hot cooking liquid from the dish.
How do you make the avgolemono sauce?
Whisk eggs over simmering water until frothy, add lemon juice, and gradually incorporate hot cooking liquid while whisking continuously.
What kind of rice is best for this recipe?
Short-grain rice is recommended for the filling to achieve the desired texture.
Do I need to cook the rice before stuffing the leaves?
The rice should be halfway cooked by simmering it with onion and water for about 8 minutes before being added to the lamb mixture.
Is there cheese in the filling?
Yes, the recipe includes 1/2 cup of crumbled feta cheese.
What herbs are used in these dolmades?
The filling is flavored with fresh dill, mint, and green onions.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much protein is in one serving?
There are 12.5 grams of protein per serving.
What are the fat and carbohydrate counts?
Each serving contains 15 grams of fat and 22.5 grams of carbohydrates.
How do I roll the grape leaves?
Lay the leaf shiny side down, place filling at the bottom, fold the sides toward the center, and roll tightly toward the top.
Why is an ovenproof plate placed on top of the dolmades?
The plate acts as a weight to keep the dolmades submerged and prevents them from unrolling during the cooking process.
At what temperature should the dish be baked?
The dolmades should be baked in a preheated oven at 375 degrees F (190 degrees C).
How long do the stuffed grape leaves take to cook?
They bake for approximately 1 hour until the rice is tender.
Can I make this dish in a slow cooker?
Yes, this recipe is adaptable for a slow cooker.
Can I make this recipe ahead of time?
Yes, the dish can be made in advance and reheated before serving.
What should I serve with these stuffed grape leaves?
They are best accompanied by crusty bread and a fresh Greek salad.
How do I prevent the dolmades from bursting?
Avoid a rolling boil during baking to ensure the leaves do not burst.
Which side of the leaf should the filling be placed on?
The filling should be placed on the matte side, with the shiny side of the leaf facing down.
What liquid is used to cook the dolmades?
Hot chicken stock is used to cover the rolled leaves during baking.
How much filling goes into each leaf?
Use about 1 teaspoon of the lamb mixture for standard leaves, or 1 tablespoon for larger leaves.
How should the dolmades be arranged in the baking dish?
They should be packed tightly and snugly to ensure they do not unroll.
What can I do with leftover grape leaves?
You can layer leftover leaves at the bottom of the dish to protect the dolmades during baking.
How do I garnish the final dish?
Garnish with the reserved avgolemono sauce and fresh chopped dill or mint.