Lamb Stuffed Grape Leaves
1 lb ground lamb, or beef
1 jar grape leaves
2 medium onions finely chopped
1 clove garlic finely chopped
3 T olive oil
2 T pine nuts
1 T dried mint
3 T minced Italian parsley
1 t dried dill weed
1/3 C uncooked long-grain white rice
2 C beef broth, or bouillion
2 T fresh lemon juice
Sauté onion and garlic in 2 T olive oil until softened.
Combine in large bowl with raw lamb or beef, herbs, rice, and pine nuts Unroll, wash and pat dry the grape leaves and trim off stems.
With shiny side down, placed small amount of filling in center of each leaf and roll up, tucking in the sides.
Arrange in layers, seam side down, in a large Dutch oven.
Pour beef broth, lemon juice, and remaining T olive oil over the stuffed grape leaves, and lay a heavy heat-proof dish or press over them to keep them from unwrapping.
Simmer uncovered 1 - 1-1/2 hours.
Serve with lemon wedges - either hot or room temperature.
Makes 3-4 dozen, depending on size of grape leaves and amount of filling for each