Stuffed Grape Leaves with Lamb

Method

1. In a bowl, combine the ground lamb with mint, cinnamon, and half of the lemon juice, mixing thoroughly until the spices are evenly distributed throughout the meat.
2. Lay each grape leaf flat on a clean surface with the smooth side facing down, then place a small portion of the lamb mixture near the stem end of the leaf.
3. Fold the sides of each grape leaf inward over the filling, then roll firmly from the stem end to the tip to form a tight, compact parcel.
4. Arrange the stuffed grape leaves seam-side down in a single snug layer in a wide saucepan, then pour the remaining lemon juice and just enough water to cover the rolls over them.
5. Bring the liquid to a gentle simmer over medium heat, then cover the pan and cook for 15 minutes until the lamb is cooked through and the grape leaves are tender.
6. Remove the stuffed grape leaves carefully from the pan and allow them to rest for 2 minutes before serving warm.