Lamb With Feta Cheese and Grape Leaves

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“From Selene Restaurant, Greek island of Santorini. This recipe is from Bon Appetit, RSVP section March 1996. Sounds really good. These can be prepared a day ahead. The prep time is actually the marinating time.”

Ingredients Nutrition


  1. Stir first 6 ingredients in small bowl to blend.
  2. Season with salt and pepper.
  3. Rub mixture on both sides of lamb.
  4. Cover and chill at least 2 hours or overnight.
  5. Preheat oven to 450.
  6. Place lamb, fat side down, in roasting pan.
  7. Roast 15 minutes.
  8. Reduce oven temperature to 375 and continue roasting until thermometer inserted into thickest part of lamb registers 135 for medium-rare, about 40 minutes.
  9. Remove from oven; cool slightly.
  10. Cut into 1/4-inch slices.
  11. Cook grape leaves in large pot of boiling water 30 seconds.
  12. Drain well.
  13. Pat dry with paper towels.
  14. Combine cheese and parsley in bowl.
  15. Season with pepper.
  16. Butter 15x10x2" glass baking dish.
  17. Place 8 grape leaves in dish, spacing slightly apart.
  18. Arrange 2 lamb slices atop each grape leaf (reserve remaining lamb for another use).
  19. Spoon 2 tablespoons cheese mixture over lamb on each leaf.
  20. Top each with another grape leaf, covering lamb and cheese.
  21. Brush with melted butter.
  22. (Grape leaf bundles can be prepared 1 day ahead. Cover and refrigerate).
  23. Preheat oven to 400.
  24. Bake until lamb is heated through, about 10 minutes.
  25. Transfer grape leaf bundles to platter.

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