Grape Leaves with Lamb Chops

Preparation

• Wash preserved grape leaves in warm water until water runs clear, then drain.
• In a medium-sized bowl, wash rice and drain, then add ground lamb. Combine seven spices, black pepper, cinnamon and salt and sprinkle over meat and rice. Pour in melted butter and mix well.
• On a working surface, spread 5 grape leaves in a row with the shiny side down and the stems close to you. Cut off the stems with scissors, and put 2 teaspoons of filling near the trimmed end in a thin row across the width of each leaf.
• Fold the stem end of the leaf over to partly enclose the filling. Fold the sides over it and roll firmly from stem to the tip of the leaf.
• Finish the remaining leaves in the same way and set aside.
• Put lamb chops in a medium saucepan and add water to cover. Place over high heat and bring to a boil for 5 minutes. Remove the foam that rises to the surface with a spoon and turn off heat. Discard water, rinse lamb chops with water, and set aside.

Procedure

1. Arrange the lamb chops at the bottom of a medium-sized pot.
2. Combine ground seven spices, ground black pepper, ground cinnamon and salt, and sprinkle them over the lamb chops.
3. Place the stuffed grape leaves close together in rows over the lamb chops, seam side down, until all the chops are covered. Very slowly pour water over rolled grape leaves.
4. Invert a heavy, heat-proof plate and place it over the rolled leaves to hold them in place while cooking. Make sure the plate is ¼ inch smaller than the pot.
5. Place the pot over high heat for 5 minutes. Reduce heat to medium, cover with the lid and cook for 1 hour.
6. Uncover the pot, lift the plate and pour lemon juice over the surface of the rolled leaves. Replace the plate and lid, and cook for another hour
7. Remove the lid and the plate, taste the sauce and adjust the salt. Replace plate and lid, reduce heat to low and cook an additional hour. Turn off heat and serve. Serve it hot with pita bread, fresh mint leaves, scallions, radishes, peeled garlic and plain yogurt. * TIP This authentic recipe can be prepared and cooked 5 days in advance. Rolled grape leaves can be frozen up to 3 months if meat is fresh.