Vine leaf rice roulade on lamb gyros

Cassandra Brock
4 5
75 mins
75 mins


Servings: 4
  • 200 g Avorio rice (Italian round grain rice)
  • 2 TABLESPOONS Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON dried basil
  • 200 g Tomatoes
  • 150 g Sheep's cheese
  • 1 Egg
  • 1 glass (480 g) Vine leaves
  • 7-10 Tbsp Kitchen yarn
  • 2 Garlic cloves
  • 1 untreated lemon
  • 150 g Skimmed milk yoghurt
  • 150 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Shallots
  • 500 g shredded leg of lamb
  • 7-10 Tbsp Rose peppers
  • 7-10 Tbsp Lemon slices and basil


  1. 1

    Steam rice in hot fat until translucent. Add 600 ml water. Season with salt, pepper and dried basil. Let it swell at low heat for about 40 minutes. In the meantime, peel garlic for the sauce and press it through a garlic press.

  2. 2

    Wash the lemon and grate the peel. Halve the lemon and squeeze the juice. Stir yoghurt, crème fraîche and garlic until smooth. Season to taste with salt, pepper and 1-2 tablespoons of lemon juice. Clean, wash and dice the tomatoes.

  3. 3

    Add to the rice 10 minutes before the end of the cooking time and cook. Then let it cool down a little. Roughly chop the feta cheese. Add cheese and egg to the rice mixture. Rinse the vine leaves and lay them out in scales on a tea towel to an area of approx. 30 x 20 cm.

  4. 4

    Spread the rice mixture over it. Form into a roll with the help of the tea towel, tie up the sides. Bring plenty of water to the boil in a large pot. Heat the roulade in a tea towel covered with water for about 5 minutes.

  5. 5

    For the gyros peel the shallots. Heat the oil in a pan. Fry the shallots and the meat for about 15 minutes while turning. Season with salt, pepper and paprika. Lift out the roulade and remove the cloth.

  6. 6

    Cut the rice roulade into slices and serve with the gyros. Serve garnished with lemon slices and basil. Serve with sauce in a small bowl.

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