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Shared By Grace Warren Atwood

Grape-Leaf Wrapped Lamb Loin With Orange And Pistachio Stuffing

Ingredients

  • For the stuffing
  • 10 oz. honey whole-wheat bread, cut into 1/2-inch cubes (about 8 scant cups)
  • 2 large oranges, zested and squeezed, zest and juice reserved separately
  • 1 cup dried currants
  • 1 Tbs. extra-virgin olive oil
  • 1 large red onion, coarsely chopped
  • 2 medium cloves garlic, minced
  • 3/4 cup shelled pistachios
  • 1-1/2 tsp. chopped fresh mint
  • 1-1/2 tsp. chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 1/2 cup lower-salt chicken broth
  • 2 large eggs
  • For the lamb
  • 2 trimmed boneless lamb loins (see Note), about 1 lb. each
  • Kosher salt and freshly ground black pepper
  • 9 large or about 20 small grape leaves, well rinsed and drained
  • Olive oil, for brushing
  • For the herb sauce
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 large clove garlic, minced
  • 1-1/2 tsp. finely grated lemon zest
  • 1-1/2 Tbs. fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Nutritional Information

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