Easy Lamb Dolma Japrak Stuffed Vine Leaves

Rinse the preserved grape leaves thoroughly under cold running water to remove excess brine, then pat them dry with paper towels and set aside.

In a large mixing bowl, combine the ground lamb, pre-cooked white rice, minced onion, chopped dill, chopped mint, salt, and black pepper, mixing gently with your hands until fully integrated.

Place a grape leaf flat on a clean cutting board, shiny side down, and cut off any tough stems remaining at the base.

Spoon about one tablespoon of the lamb and rice mixture near the stem end of the leaf, leaving room at the sides.

Fold the bottom of the leaf up over the filling, then tuck in the sides and roll tightly toward the top point, similar to a small burrito.

Line the bottom of a heavy-bottomed pot or Dutch oven with any torn or unused grape leaves to prevent the rolled dolmas from burning.

Pack the stuffed vine leaves tightly in the pot, seam-side down, in close rows to prevent them from opening during the cooking process.

Pour the olive oil, lemon juice, and chicken broth over the dolmas, then place a heatproof plate upside down on top of them to keep them submerged.

Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 45 minutes until the lamb is fully cooked.

Remove the pot from the heat and let the dolmas rest covered for 10 minutes before transferring them to a platter to serve warm or chilled.