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Fabulous! I substituted ground beef for the ground lamb and used 3 tablespoons fresh chopped dill instead of dried. I Also added 3 tablespoons chopped pine nuts and 2 tablespoons chopped fresh mint. I did not make this sauce but served with red pepper hummus. My guests raved about it and asked for the recipe. Thanks for such a good one, with good directions also.

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Donna Matthews March 10, 2009

This recipe is mmmmmarvelous!! DH and I have made this a Saturday-in-the-kitchen project as it takes a bit of time but it is well worth the effort - especially with a glass of Retsina in hand ;) The egg-lemon sauce is versatile and goes well with artichokes, aspargus, roasted lamb or chicken...... Thanks bobo3039

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Acerast January 21, 2008
Stuffed Grape Leaves With Egg Lemon Sauce