Stuffed Grape Leaves (Dolmades) - cooking recipe

Ingredients

1 (8 ounce) jar grape leaves
1 lb very-lean ground lamb
1 (16 ounce) can tomatoes
1 cup long-grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of

Preparation

To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
Serve hot or cold.