Lamb and Rice Stuffed Grape Leaves

Lamb and Rice Stuffed Grape Leaves

Chef John

"These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need."
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1 h 30 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 2485 mg
  • 99%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
  2. Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
  3. Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
  4. Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, make two layers. Pour in lemon juice and 2 teaspoons olive oil.
  5. Invert a small plate and then a larger plate over the dolmas to weight them down while they cook. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the plates, covered, until rice is tender, 10 to 15 minutes longer.


Read all reviews 6
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Wonderful receipt... doubled the amount of rice and only used half of the grape leaves in the 16oz container... I could not stop my self eating. I would recommend it again and again.

I added a little more mint, and less olive oil. They were so delicious!!

Yes, they are a bit labor-intensive, but cooking is a "labor of love" after all. Worth every minute. Even better w/o the meat.

I usually have dolmas with just rice, and they are pretty okay. But with lamb? Unbelieveable. So delicious, can't wait for someone to make them for me again!

These are absolutely delicious! I normally don't like dolmas, but these had so much flavor. Love the tangy lemon, spices and lamb filling.

Chef John's right about the time factor--these do take a while to roll up. But the lemon and lamb really take these to a whole new level. Brought them to a work event and people really loved th...

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