Lamb Rice Stuffed Grape Leaves
Ingredients
- 1 15- to 16-ounce jar grape leaves (see Note), drained
- 1 pound ground lamb
- 2 cups instant brown rice
- ⅓ cup minced fresh parsley
- 2 tablespoons minced fresh mint or 2 teaspoons dried
- 1 tablespoon dried marjoram leaves
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¾ teaspoon freshly ground pepper
- ½ teaspoon ground allspice
- 4 tablespoons lemon juice, plus lemon wedges for serving
- Plain yogurt for serving
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