A cucumber, mint and yoghurt salad makes a good accompaniment to these. They are also very good cold.
Bring a large pan of water to the boil, and drop in the vine leaves. Bring back to the boil, drain, rinse, and pat the leaves dry. Mix the lamb with the rest of the ingredients, except the olive oil. Spoon a little on to a leaf, fold over the sides, and roll into a cork shape. Place in an oiled ovenproof dish. Fill the rest of the leaves in the same way. Sprinkle with olive oil, and
The filling can be varied to use up other leftovers. I like to make a vegetarian filling, mixing cooked chick peas and couscous or lentils and quinoa, chopped mint, grated lemon zest, raisins and pinenuts.
© 1995 Frances Bissell. All rights reserved.