Stuffed Grape Leaves (Dolmades)

• 1 1/2 pounds ground lamb
• 2 medium onions, finely chopped
• 2/3 cup long grain white rice
• 2/3 cup pine nuts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh mint
• 1 (8 ounce) jar grape leaves, drained and rinsed
• 1 1/2 cups water

1. Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
2. Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

ground lamb, onions, long grain white rice, pine nuts, salt, pepper, fresh mint, grape leaves, water

Taken from www.allrecipes.com/recipe/88853/stuffed-grape-leaves-dolmades/ (may not work)