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Lamb Rolled in Vine Leaves

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  • 3 lamb backstraps
  • 4 tsp caster sugar
  • 1 tsp sumac
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp black peppercorns
  • 2 tsp sea salt
  • ½ tsp turmeric powder
  • 1 jar vine leaves


  • 500g greek style natural yoghurt
  • 2 cloves garlic, finely grated
  • 1 tsp dried mint
  • 6-8 sprigs mint finely sliced
  • Salt
  • 1 tbsp olive oil


  • 600g potatoes
  • 4 garlic cloves
  • Salt
  • 50-60ml vegetable oil
  • 60-100ml white vinegar


  • 1 can white beans washed and drained
  • 2 green tomatoes sliced in rounds
  • 3 red tomatoes cut into wedges
  • Picked mint leaves
  • Picked parsley leaves
  • ¼ red onion cut into rings
  • 12 green grapes
  • 40g toasted walnuts
  • 1 small cucumber peeled and sliced
  • (Olives and feta optional)


Pre-heat oven to 180°C. Grind seeds & pepper together, place into a bowl & combine the remaining ingredients. Mix well. Roll the lamb in the spice mixture & lightly seal in a pan. On a large chopping board, spread out 3-4 vine leaves (rinsed & pat dry). Place the lamb in the middle & then fold in the sides & roll up like a parcel. Repeat with the remaining lamb. Heat a little oil in a pan & cook parcels on all sides for a few minutes. Place in the oven & cook for approx. 5mins. Allow to rest for a few minutes. On a platter spread down a large spoon of skordalia, then add the tomato salad* & then slice the lamb & place on top. Serve with garlic yoghurt. 


Drain the yoghurt for a few hours or overnight. Mix together all ingredients & season to taste.


Peel & cut the potatoes & 2 garlic cloves & boil in salted water. When tender strain, reserving the cooking liquid. Mash thoroughly with a fork & then place in a food processor. Add finely chopped garlic, vinegar & vegetable oil & a few spoons of cooking liquid. Blend until smooth. Adjust texture & flavour so it is smooth & has the taste of salt & vinegar potatoes. Serve hot or cold, as an accompaniment to lamb, or as a dip with toasted pita bread.


Combine together in a bowl and toss with a little olive oil, salt and pepper and a dash of red wine vinegar. Serve with lamb and skordalia.          

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