- 1-1/4 c. long grain white rice
- 1 lb. ground lean lamb
- 23 oz. tomato sauce
- 1/2 c. fresh mint leaves, chopped
- 1 tsp. salt, or to taste
- 1/8 tsp. dried thyme
- 1 tsp. Mezzetta® Extra Virgin Olive Oil
- 1 jar (16 oz.) Mezzetta® Grape Leaves, drained
- thin lemon slices
- *Calculated ingredients may not always be as accurate as the original recipe.
Preheat oven to 350°F. Place rice in a fine strainer and rinse well under cold water drain. In a bowl, mix rice, lamb, 15 oz. tomato sauce, mint, 1 teaspoon salt, and thyme.
Drizzle olive oil evenly over bottom of a 9"x13" baking dish.
Rinse Grape Leaves in several changes of cold water and in a large saucepan of boiling water blanch 3 minutes. Drain leaves in colander and refresh under cold water. Drain leaves welll drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you.
Shape about 1 tablespoon rice filling into a 2-in-long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves seams down in dish, layering as needed.
Mix 8 oz. of tomato sauce with 1 cup water. Pour evenly over grape leaves. Cover dish tightly with foil.
Bake until rice is tender (cut 1 grape leaf open to test), 50 to 60 min.
Transfer stuffed Grape Leaves to a platter and serve hot or warm. Garnish with lemon slices. Add salt to taste.