1 pound ground leg of lamb
3/4 cups uncooked white rice
1 tablespoon dried mint leaves
1 teaspoon ground cumin
1 teaspoon allspice
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
1 jar grape leaves
1 lamb chop or steak (fatty)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk
Salt and freshly ground white pepper
I grind my own leg of lamb, like my grandmother did. Once I grind the lamb up, I divide it to use in various traditional and not-so-traditional Lebanese cooking. Also, cooking the grape leaves with a lamb chop in the pot helps produce some incredible flavor.
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