This recipe was a big adventure for a quiet Sunday. Let me warn you, if you’re not into putzing around with delicate wrappers and tiny scoops of filling, you might want to skip this one. I’m glad I wasn’t hungry or in a hurry when I was prepping.

20130825-162032.jpg

I love lamb, so I was excited to find this recipe in my Paleo cookbook. I planned to make a full recipe (4 servings) and have some lunches ready for this week. Stick with me until the end and I’ll show you my Lunchboxes!

20130825-162350.jpg.

20130825-162416.jpg

Lemon Stuffed Grape Leaves or “Dolmas”
1 tbsp. coconut oil
1 small sweet onion
1 lb. ground lamb
1 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. cumin
1 tsp. oregano
2 tbsp. dried plums, currants or raisins
1 c. Cauliflower, shredded in the food processor
1 lime, juiced
Salt & pepper
1-8 oz. jar grape leaves
1 lemon, sliced thin
1/4 c. Water
3-4 bay leaves
2 tbsp. sliced almonds

Preheat oven to 350 degrees.

Place coconut oil in a medium sauté pan over medium high heat. Once it’s melted, add onion and sauté for a few minutes, until translucent. Add lamb, nutmeg, cinnamon, cumin, oregano and dried plums. Cook until lamb is light pink. Add cauliflower, salt and pepper and lime juice and sauté for an additional two minutes, until softened. Remove from heat and let cool for a few minutes.

Carefully pull grape, leaves apart and lay on a flat surface (this was a challenge – mine were tightly packed in the jar, and I really had to work to get them out). Place a spoonful of lamb filling on each leaf and roll like a burrito, folding ends in as you go.

Place dolmas seam side down in a 9″x13″ baking pan. Place lemon slices, bay leaves and almonds on top, and pour water over. Cover with aluminum foil. Bake for about 40 minutes, until water has evaporated.

Serve hot or cold. Makes 4 servings.

20130825-163848.jpg

I shredded an entire head of cauliflower in my food processor, and since I only needed 1 cup for the recipe, I used the rest to make a Moroccan cauliflower rice – very easy, just put about 2 tbsp. of coconut oil in a pan over medium high heat, add cauliflower and your favorite spice blend and sauté for about 5 minutes until soft. Easy.

My last compartment needed some color, so I made an easy tomato salad – slice some cherry tomatoes, drizzle with olive oil and sprinkle with salt, pepper and oregano.

I’m looking forward to another week of Paleo eating. I’m down about a pound and a half since last week, which is very encouraging, and I haven’t felt deprived – actually probably the most even appetite I’ve had in a long time.

Advertisements