Lemony lamb dolmas


40 minutes


50 minutes


20-24 dolmas
(serves 4 as an entrée)


1 tablespoon coconut oil

1 small onion, finely diced

1 lb ground lamb

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon dried oregano

2 tablespoons dried currants or raisins

1 cup cauliflower, shredded
or grated

Juice of 1 lime

Sea salt and black pepper to taste

20 grape leaves
(approximately 16-ounce jar)

1 lemon

1/4 cup water

2-3 bay leaves

2 tablespoons raw sliced almonds



Omit the onions and cauliflower.







Preheat oven to 350 °F.

In a large skillet over medium heat, melt the coconut oil and sauté the onion until clear. Add the ground lamb, nutmeg, cinnamon, cumin, dried oregano, and dried currants or raisins, and cook until the lamb is still just slightly pink inside.

Add the shredded cauliflower, and combine with the meat mixture, cooking an additional 2-3 minutes. Squeeze the lime juice over the meat mixture, and stir. Set the meat and cauliflower mixture aside to cool slightly before rolling in the grape leaves.

Gently separate and unroll the grape leaves, as they are somewhat delicate. Spoon a small amount of the lamb mixture into the center of the end of the leaf (pictured), and roll the bottom of the leaf up. Then, fold the sides over and continue to roll until the end is tucked underneath.

Lay the dolmas in an oven-safe dish with the finished end side down. Slice the lemon thinly, and then squeeze juice over the tray. Pour the water over the tray, and top with bay leaves and sliced almonds.

Cover with foil, and bake for 30-45 minutes until the leaves turn a darker shade and the water evaporates. Remove the bay leaves before eating.