The following recipe comes from Food Wine Fun a wonderful blog written by a chef, filled with great recipes and food history facts. Chef E was more than happy to share the recipe with us:

Ingredients:

• 50 grape leaves*
• 2 to 4 Lamb Shoulder Round Blade Chop* (meat optional; may season with stock)
• 1 sliced red onion
• ½ cup sun dried tomatoes
• 6 garlic cloves, whole
• 4 halved small red bliss potatoes
• 1 small spaghetti squash cut in half, and seeds removed
• Drizzle with olive oil
• Garam masala spice
• Salt/pepper to taste
• ½ cup couscous
• ½ cup olive oil (EVO works fine)
• ¼ cup lemon/vinegar mixture

Method:

1. Place all ingredients into baking dish, and sprinkle with seasonings. Make sure you place some red onion and sun dried tomatoes inside of squash halves to help season during baking process.
2. Cover with foil and bake in 350 degree oven for 40 minutes until lamb and all other ingredients are tender.
3. Remove squash, and lamb from dish; mash potatoes into pan juices; add couscous, and cover pan for ten minutes; letting the couscous cook in the juices. Stirring occasionally to insure couscous is cooked through.
4. Take a fork and remove squash from its skin. (The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort, and works perfectly as a filling like this.)
5. After lamb chops cool remove meat from bones, and mince with cleaver. (The meat of this cut is a bit tough, but the bone marrow and fat along with all ingredients cooking together will enhance the flavor of stuffing.)
6. Whisk olive oil and lemon/vinegar mixture together and set aside.
7. Fold minced meat, mashed potatoes, and squash into couscous. Stuff individual grape leaves with about one heaping teaspoon full of stuffing. Cover with oil and vinegar mixture and refrigerate overnight.
8. After they have cured overnight, you may add them to a sauce pan, fitting them closely together; then pouring over juice from container, and adding extra lemon/vinegar mixture; cooking them on low for about 15 minutes or so.

I enjoy eating them warm as a side with extra lamb, or a salad.