Name: Spiced Lamb & Fig Vine Leaves
Total time: 1 h 25 min
Yield: 22
Ingredients: ¼ cup (60ml) extra virgin olive oil; 1 small onion (80g), chopped finely; 4 cloves garlic, crushed; 250g lamb mince; 1½ tbsp ras el hanout; 1½ tbsp pine nuts, toasted; 2 tbsp lemon juice; 70g soft dried figs, chopped finely; ⅓ cup (65g) pearl barley; 1 cup firmly packed fresh flat-leaf parsley, chopped finely; 33 large preserved vine leaves (165g); olive oil spray; 1 small lemon (65g), sliced thinly; hummus and Greek yoghurt, to serve

VMG Recipes