STUFFED BABY ZUCCHINI AND VINE LEAVES WITH LAMB CHOPS
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 8
Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
Step 2 of 8
In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
Step 3 of 8
Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
Step 4 of 8
To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
Step 5 of 8
Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI Chicken Stock cubes over the lamb chops.
Step 6 of 8
Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
Step 7 of 8
Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
Step 8 of 8
Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.