Stuffed Vine Leaves with Lamb and Lemon Sauce

Mix lamb and minced pork in a baking dish. Fry diced onion and chopped garlic cloves in a frying pan. Add finely chopped mint and chopped parsley. Roast and add to the minced meat. Add red and green bell pepper cubes, cooked pepper, salt, long grain rice and olive oil (1). Stir everything well. Briefly rinse the pickled vine leaves and spread them out on a dish. Place one to two tablespoons of the minced meat mixture on the vine leaves, fold in left and right and roll up. Spread out a shallow cooking pot as possible with vine leaves, place the stuffed vine leaves on top. Pour olive oil (2), juice of one lemon and clear soup. Then cover with unfilled vine leaves and place a plate to weigh them down. Cover the pot with a lid and cook at low temperature for about 15 minutes.

Lemon sauce: melt butter in a saucepan, add flour and roast. Pour in beef broth. Add juice of one lemon and liquid whipped cream and cook heartily. Season to taste with salt and freshly ground pepper.

Before serving, add lemon fillets, whipped cream and chopped parsley to the sauce form.

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