A Greek dinner

Looking forward to our holiday in Greece later this year. So I decided to make some Dolmades: Vine leaves stuffed with minced lamb, risotto rice, shallots, parsley & mint - then baked in stock for an hour and a half. Its a bit fiddly stuffing the vine leaves, but the result is worth the effort. Served with some Greek salad and a sauce made from egg yolks, lemon juice and stock from the Dolmades. Mmmmm.