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Grapevine Lamb loaf

Episode: 11
Broadcast: 21st December
Presenter: Anna Gare

Grapevine Lamb loaf
Serves 8 to 10


  • 1 tablespoon Olive oil
  • 1 big onion, finely diced
  • 3 cloves garlic, finely diced  Have diced)
  • 1/3 cup of preserved lemon,
  • 2 teaspoon coriander seeds (roasted and ground)
  • 3 teaspoon cumin seeds (roasted and ground)
  • 1 teaspoon ground cinnamon)
  • ½ cup pine nuts roasted
  • 1 cup coriander finely chopped
  • 10 mint leaves finely chopped
  • 750g lean lamb mince
  • 1 ½ cups cooked brown rice (about ½ cup dry)
  • ¼ cup vine leaves, washed and very finely chopped
  • 1 egg
  • ½ teaspoon salt
  • Few grinds of Black pepper
  • Oil for greasing the terrine dish
  • 20 to 30 whole vine leaves in brine


  1. Preheat oven to 180 degrees
  2. Lightly fry onion and garlic in olive oil for about 5 minutes until translucent.
  3. Put rest of ingredients (except for the whole vine leaves) into a large bowl, add cooked onion and garlic and mix together well.
  4. Soak the vine leaves in water and then drain pat dry with a paper towel
  5. Lightly grease a 1250 litre loaf tin or terrine dish and carefully line the dish with the vine leaves, with extra over flowing at the top. Make sure you slightly overlap each one so there are no gaps.
  6. Evenly spread the lamb mixture into the dish and pat down firmly with your hands. Place extra leaves over the top to cover and neatly fold over the outer leaves. Cover with a lid or foil
  7.   Place the terrine dish in a baking tray half filled with hot water and bake in the centre shelf of the oven for one hour.
  8. Remove from oven and allow to cool.   Then cover and place a weight on top and refrigerate  to firm up (I usually make the day before serving)
  9. Serve sliced with Harissa and minted yoghurt (few micro herbs maybe)

Anna Gare recipe from her cook book “Eat In”
Published by Murdoch Books