Stuffed Romaine Leaves with Avgolémono Sauce

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For the Stuffing:
1/3 pound each ground lamb, beef,
and pork
1/2 cup each toasted pine nuts and currants
1 tablespoon each finely chopped fresh dill, mint
and parsley
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup cooked white rice
salt and freshly ground black pepper
2 heads romaine lettuce
For the Avagolemono Sauce:
1 cup chicken broth
2 eggs
3 tablespoon lemon juice
1/2 teaspoon cornstarch




In a large, heavy skillet, sauté ground lamb, beef, and pork for 10 minutes. Drain fat and remove from heat. Stir in pine nuts and currants, dill, mint and parsley, cloves, cinnamon, rice, and salt and pepper, then set aside off heat.

To make avgolémono sauce, heat chicken broth. In a separate bowl, beat together eggs and lemon juice mixed with cornstarch. Whisk hot broth into egg-lemon mixture, 1/4 cup at a time, and place in the top of a double boiler over low heat. Cook until sauce thickens to the consistency of yogurt, about 10 minutes.

Meanwhile, remove outer leaves of 2 heads romaine lettuce, cutting off and reserving top half of each leaf. Blanch leaves in boiling water for 5 seconds to soften. Place 2 heaping tablespoon filling at the base of a leaf. Fold over sides and carefully roll up. Repeat with remaining leaves. Place seam side down on a platter. Spoon extra filling around the stuffed leaves. Top with warm sauce.


Active Time:  25 Minutes
Total Time:  35 Minutes
Yield: 4 Servings

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