Lamb Wraps with Garlicky Yogurt Sauce

Updated November 2016

The boldly flavored and aromatic spices and herbs commonly used in Middle Eastern/North African cooking make this cuisine one of the richest, most savory in the world. Cinnamon, cumin, mint, garlic, and fresh lemon juice are all common ingredients. 

Bottom line: If you enjoy a boatload of taste on your tongue, give these wraps a try. Each part comes together quickly and is easy to prepare.

Makes 4 wraps

Ingredients

• 4 oz plain Greek yogurt
• 2 garlic cloves, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin, divided
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil
• 1 lb ground lamb
• 1/4 cup finely chopped red onion
• 1/4 tsp ground cinnamon
• 2/3 cup small-diced tomatoes,
• 1/2 cup small-diced seedless cucumber
• 2 tbsp chopped fresh mint
• 4 thin flatbreads or burrito-sized flour tortillas
• coarsely torn romaine lettuce leaves and lemon wedges, for serving

Preparation

1. Combine the yogurt, garlic, lemon juice, and 1/2 teaspoon of cumin in a bowl. Season with salt and pepper. (Cover and refrigerate if not using within 1 hour.) 

Yogurt Sauce

1. Heat a large skillet over medium heat and add the oil. Add the lamb, onion, cinnamon, and remaining 1/2 teaspoon of cumin and season with salt and pepper. 
2. Cook, stirring frequently to break up the lamb, until the meat is no longer pink and most of the liquid is absorbed, 8-9 minutes. Remove from the heat and let cool 10 minutes.
3. Stir the tomatoes, cucumber, and mint into the lamb mixture and taste for seasoning, adding a little more salt as needed. 

Lamb Beginning to Cook

Cooked Lamb

Tomato Mixture Added

1. Lay the flatbreads on a work surface and spread each with 1/4 of the reserved yogurt mixture. Scatter lettuce down the middle of each one then top each with 1/4 of the lamb mixture.

Yogurt and Lettuce Layer

Lamb Mixture

--> Fold the ends up and sides over to form wraps and serve with lemon wedges.

Lamb Wraps with Garlicky Yogurt

Lamb-and-Rice-Stuffed Grape Leaves

Stuffing 20 or so grape leaves may sound time-consuming, but it goes fairly quickly once you get the hang of it. Typically, the smallest jars on store shelves contain about 50 leaves, and you'll need a few more than the total number of stuffed pieces you want to end up with because some leaves will be torn, and some will be too small to stuff all by themselves. That’s where some patchwork comes in.

For those beautifully formed, large, perfect leaves, simply place a puffy line of filling along the stem end (stems removed) and roll up into a log, tucking in the sides as you go. For smallish, slightly ripped, or forlornly scraggly leaves, lay two or three on a work surface and patch together to form an almost-beautiful whole leaf. Place the filling in it and roll up as usual—it’ll hold together when cooked in close quarters with starchy rice inside.

A Beautiful Grape Leaf

Stuffed grape leaves make great appetizers or party dishes because they’re hand-held and plentiful, but keep them in mind for dinner too. I served these as entrees (and lunch leftovers) with a simple side of homemade hummus and warm naan. (Other flatbreads or pita would be good too.)

The lamb, rice, and briny green olives in the filling flavored with a blend of savory Mediterranean spices result in a warm, satisfying, big-flavored meal. Mediterranean spices are some of the most aromatic in the world, and they are a major part of this dish. That said, you don’t have to use all those in the recipe, and you can add your own favorites if they’re not included here. Whatever you choose, the mix adds rich, deep flavor to the meat and rice.

Ingredients for the Spice Mixture

I steamed the stuffed leaves in the oven in a mixture of white wine and fresh lemon juice. To save time, you can refrigerate them overnight, covered, before adding any liquid. Let them come to room temperature before steaming them the next day.

Also, you can use ground beef instead of lamb, or increase the amount of rice, add finely chopped vegetables, such as carrots, mushrooms, and zucchini, to make it vegetarian.

Ingredients

Makes 20 stuffed grape leaves

For the Spice Mixture

• 3 allspice berries, or 1/4 tsp ground allspice
• 3 whole cloves, or 1/8 tsp ground cloves
• 1/4 tsp coriander seeds, or 1/2 tsp ground coriander
• 1/2 tsp dried mint, crushed
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/4 tsp fennel seeds

For the Stuffed Grape Leaves

• 25 grape leaves (5 extra for patching, if necessary), stems removed
• 1 tbsp olive oil, plus more for oiling dish and drizzling
• 3/4 lb ground lamb (or beef)
• 1/4 cup finely chopped, pitted green olives
• 1 large shallot, finely chopped
• sea salt
• freshly ground black pepper
• 1 cup cooked basmati rice
• juice of half a lemon
• 3/4 cup dry white wine

Preparation 

For the Spice Mixture

1. If using whole allspice, cloves, and coriander, place them in a spice grinder and finely grind.
2. Mix all the spices in a small bowl and set aside.

Ground Spice Mixture

For the Stuffed Grape Leaves

1. Soak the grape leaves in a large bowl of warm water for 20 minutes. Drain.

Grape Leaves Sosking in Warm Water

1. Preheat the oven to 350° F. 
2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the lamb, olives, shallot, and spice mixture and season with salt and pepper. Cook, crumbling the lamb, until it is just cooked through and most of the liquid is absorbed, 6-7 minutes.

Lamb Mixture Beginning to Cook

1. Stir in the cooked rice and remove from the heat. Let cool 10 minutes.

Lamb and Rice Mixture

1. Lightly oil the bottom of a large baking dish.
2. Lay 2 to 3 leaves on a work surface and spoon 2 tablespoons of the lamb-rice mixture in a line across the stem end of each leaf. Roll up the leaf, tucking in the loose sides as you go, to form a tight log. 

Grape Leaf Ready to Roll Up

Stuffed Grape Leaf

1. Place each stuffed grape leaf side by side in the baking dish. Repeat with the remaining leaves, ending with a total of about 20 stuffed leaves.

Stuffed Grape Leaves

1. Drizzle the stuffed leaves with olive oil and lemon juice. Pour the wine over them and add enough water to come close to the top of the leaves, about 3/4 cup.

Stuffed Grape Leaves Ready to Steam

1. Cover the dish tightly with foil and steam in the oven 30 minutes, until the grape leaves are very tender. Remove the stuffed leaves to a platter (tilting each to drain any excess liquid) and serve hot or at room temperature.

Steamed Stuffed Grape Leaves