Stuffed Grape Leaves

Method/Steps

1. Put rice in a fine strainer and rinse well under cold water; drain. In a bowl, mix rice, lamb, 15 oz tomato sauce, mint, 1 tsp salt and thyme.

2. Rub olive oil evenly over bottom of a 9 x 13 inch baking dish.

3. Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you. Shape about 1 Tbsp rice filling into a 2 inch long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.

4. Mix 8 oz of tomato sauce with 1 cup water. Pour evenly over grape leaves. Cover dish tightly with foil.

5. Bake in a 350°F oven until rice is tender (cut 1 grape leaf open to test), 50 to 60 minutes.

6. Transfer stuffed grape leaves to a platter and serve hot or warm. Garnish with lemon slices.