Steamed lamb-stuffed vine leaves with spicy sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook
Method
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Place the slices of feta on top of the lamb steaks and wrap each steak in two vine leaves.
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Fill one quarter of a wok with hot water, add the thyme, place a steamer on top and place the wrapped lamb in the steamer. Cover with a lid and steam for 10 minutes.
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To make the sauce, stir all the sauce ingredients together in a small bowl.
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To serve, place the wrapped steamed lamb steaks on a bed of cooked rice and drizzle with the spicy sauce.
Ingredients
For the lamb
- 80g/3oz feta, cut into 2 slices
- 2 lamb leg steaks
- 4 vacuum-packed vine leaves in brine
- 3 sprigs fresh thyme
For the spicy sauce
- 2 tbsp Worcestershire sauce
- 125g/4½oz Greek yoghurt
- 2 tbsp chopped fresh parsley
- ½ orange, juice only
- salt and freshly ground black pepper
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh coriander
- 2 tsp clear honey
- 150g/5½oz short grain rice, cooked, to serve
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