Lamb in grape leaves
4 servings
45 minutes
Lamb in grape leaves is a refined dish of Italian cuisine that combines the tenderness of meat with the aroma of grape leaves and puff pastry. The recipe's origins trace back to Mediterranean gastronomy traditions, where grape leaves were used to add a special piquancy to meat. Marinated in olive oil, lemon juice, and marjoram, the lamb acquires an exquisite flavor that unfolds when baked in pastry, creating a crispy crust. Serving with mint leaves adds freshness and harmony to the taste. This dish is perfect for a festive dinner, impressing guests with its elegance and rich aroma.
1
First, we prepare the marinade. For this, we mix olive oil, marjoram, the juice of half a lemon, squeeze garlic, and add salt and pepper to taste. We place the lamb in the marinade and put it in a cool place for 1-2 hours.
- Olive oil: 2 tablespoons
- Marjoram: 3 teaspoons
- Lemon: 0.5 piece
- Garlic: 2 cloves
- Fresh mint: to taste
2
First, we grease the rolled-out dough sheets with melted butter. From the edge to the center, we place a grape leaf on the dough, add a piece of lamb on top, and cover it with another grape leaf. Then we wrap the lamb in the dough and place it in the oven preheated to 190°C. We do the same with the remaining lamb chops.
- Butter: 3 tablespoons
- Preserved grape leaves: 12 pieces
- Lamb chops: 6 pieces
- Puff pastry: 6 pieces
3
Bake for 20-30 minutes until a crispy golden crust forms.
4
The dish can be served garnished with mint leaves.
- Fresh mint: to taste