Lamb and Rice Stuffed Grape Leaves

Lamb and Rice Stuffed Grape Leaves

Ingredients:
1 pound lean ground lamb
1 cup uncooked long-grain rice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Salt and freshly ground pepper
1 (1-pound) jar grape leaves
Nonstick cooking spray
Water or chicken broth, as needed
Juice of 2 lemons

Directions:
1. Mix the lamb, rice, cinnamon, allspice, salt and pepper in a bowl.
2. Drain the grape leaves. Line the bottom of a heavy saucepan or Dutch oven, sprayed with nonstick spray, with any small leaves.
3. Lay each larger leaf vein side up and trim any stem. Spoon some filling onto the center.
4. Fold the stem end over the filling, fold in the sides and fold down the tip.
5. Place seam side down in the pan, close together so they don't unroll. Layer as needed.
6. Set a plate on top of the rolls and add enough water or broth to cover the plate.
7. Bring to a boil over medium-high heat, reduce the heat, cover and simmer 30 minutes.
8. Add the lemon juice, cover and simmer 30 minutes more, until fork-tender.
9. Serve warm, at room temperature or cool.