Stuffed Romaine Leaves with Avgolémono Sauce
Ingredients
- 1⁄3 lb. ground lamb
- 1⁄3 lb. ground beef
- 1⁄3 lb. ground pork
- 1⁄2 cup toasted pine nuts
- 1⁄2 cup currants
- 1 tbsp. fresh dill, finely chopped
- 1 tbsp. fresh mint, finely chopped
- 1 tbsp. fresh parsley, finely chopped
- 1⁄2 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 cup cooked white rice
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 2 eggs
- 3 tbsp. lemon juice
- 1⁄2 tsp. cornstarch
- 2 heads romaine lettuce
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