Adapted from Snack
1 jar of grape leaves, rinsed and patted dry
pine nuts, toasted
a small box of raisins, roughly chopped
1 medium onion, finely chopped
a handful of parsley, roughly chopped
a pinch of dill
juice from 1 lemon and another lemon in wedges
3 cups of chicken broth
salt and pepper and olive oil
1. Sauté onions in olive oil. Cook lamb until lightly browned. Add rice with half the lemon juice. Add dill, mint, parsley, raisins and pine nuts.
2. Place a spoonful of the rice mixture on the dull side folding in sides and rolling up leaves like a joint. (That’s easy.)
3. Put in a baking pan, open end down. Cover with remaining oil, lemon juice and enough broth to cover at least halfway through. Cover with aluminum foil and place in oven at 375º for about 40 minutes. Serve with lemon wedges.