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In a large flat bottom pot, line the bottom of pot with a layer of flat grape leaves. Lay out several leaves, making sure stem is removed from each leaf.
Mix rice lamb and spices together. Add a little cold water to this mixture to make easy to mix.
Flatten grape leaf vein side up, on work surface and place approx. 1 tbsp on bottom of leaf.
Turn in side ends and roll up. Place in pan in crisscross layers. Add water to cover rolled grape leaves. Place a plate on top of tolls to hold firmly in place.
Bring to boil, reduce heat to medium low and simmer for 20 - 30 minutes, until rice is fully cooked. Add lemon juice and cook about 5 additional minutes.