Lamb-stuffed vine leaves | Reader's Digest Australia

Ingredients

• 1 packet vacuum–packed vine leaves in brine, about 227 g, drained
• 1 tablespoon extra virgin olive oil
• 1 bulb of fennel, chopped
• 1 red capsicum, seeded and diced
• 1 green capsicum, seeded and diced
• 2 cans chopped tomatoes, about 400 g each
• 2 cloves garlic, cut into thin slivers
• 150 ml vegetable stock, preferably homemade light or rich
• juice of 1 lemon
• salt
• pepper
• 1 onion, finely chopped
• 150 g lean lamb mince
• 1 large zucchini, diced
• ⅓ cup (50 g) pine nuts
• ¾ cup (150 g) long–grain rice
• 2 tablespoons chopped fresh mint
• 2 cups (500 ml) vegetable stock, preferably homemade light or rich
• lemon wedges
• sprigs of fresh parsley