Lamb Dolmas

Serving Size: 4

Lamb Dolmas


Preheat oven to 375°F. In a large sauté pan over medium-high heat, sauté lamb and onion in olive
oil until browned. Add bell peppers, rice, salt and cayenne and sauté two more minutes. Add tomato,
pinenuts, golden raisins, parsley and oregano and heat through. Remove from heat and let cool to
room temperature. Lay out grape leaves shiny side down and place 1½tsp cooled filling on each leaf
and roll up tightly, folding sides in like a burrito. Line a 10”x 10” pan with small or torn grape leaves
and place Dolmas in pan, seam side down. Fit the Dolmas in snugly but not squished together. Line
entire pan with Dolmas and cover with additional grape leaves. Bring lemon juice and chicken stock to
a boil and pour over Dolmas. Cover pan with foil, sealing well. Bake in preheated oven for 45 minutes
until liquid is absorbed and rice is tender.


  • 2 teaspoons Olive oil
  • ½ pound Lamb, ground
  • ½ cup Onion, small dice
  • ¼ cup Red bell pepper, small dice
  • ½ cup Basmati rice, raw
  • 1 teaspoon Salt
  • 1/8 teaspoon Cayenne
  • ½ cup Tomato, diced in juice, puréed
  • 1 tablespoon Pinenuts, toasted
  • 1 tablespoon Golden raisins
  • 3 tablespoons Italian parsley, minced
  • 1 tablespoon Oregano, fresh minced
  • 20 each Grape leaves, rinsed, drained as needed
  • ¼ cup Lemon juice, fresh
  • 1½ cups Chicken stock