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Archive of BBC Food Recipes

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


  1. Place the slices of feta on top of the lamb steaks and wrap each steak in two vine leaves.

  2. 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.

  3. To make the sauce, stir all the sauce ingredients together in a small bowl.

  4. 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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Steamed lamb-stuffed vine leaves with spicy sauce

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