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Lamb on Vine Leaves
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A favorite among Sephardim, but really, who can resist?

Serves: 4

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Sephardic Meat Entree

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8 vine leaves
2 tbs. olive oil
1 lb. lamb, cut into bite-sized pieces
2 medium onions, chopped coarsely
1/2 tsp. allspice
Salt and pepper to taste
1/4 cup pine nuts
Juice of 1 lemon


  1. Soak fresh vine leaves in hot water for 5 - 6 minutes (if using canned leaves, soak for 5 - 6 hours in cold water).
  2. Gently pat dry after soaking.
  3. Heat the oil in a heavy skillet and sauté the meat and onions together until the meat is browned on all sides.
  4. Season with the allspice and add salt and pepper to taste.
  5. Place 4 of the leaves in a greased shallow casserole dish and spread the meat mixture on the leaves.
  6. Sprinkle over with the pine nuts, cover with the remaining leaves, and sprinkle with the lemon juice.
  7. Bake in a medium oven for 5 minutes.
  8. Place the casserole dish in a large oven pan with about ½ inch. of hot water and bake for an additional 30 minutes.

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