Olive oil
2 lb. ground lamb
1 1/2 c. chopped onions
1 (15 oz.) can tomato sauce
1/4 c. lemon juice
1/4 c. chopped fresh parsley
1/4 c. currants
1/2 c. pine nuts
1/2 tsp. cinnamon
1 tsp. paprika
1/2 tsp. allspice
2 (1 qt.) jars grape leaves
1 recipe risotto (see below)

RISOTTO:

4 tbsp. butter
1 c. long grain rice
2 c. basic beef or chicken stock

Melt butter in heavy skillet. Add rice, cook over medium heat, stirring constantly until butter is absorbed. Pour in 1 cup stock. Cook, stirring frequently until stock is absorbed. Add 1/2 cup stock, cook until stock is absorbed. Add remaining stock, stir well. Cover simmer until stock has been absorbed. Cook for about 25 minutes.

Heat 1/3 cup oil in large frying pan. Add lamb, cook over medium heat until lamb loses red color. Add onions. Cook until lamb is lightly brown. Add tomato sauce, lemon juice, parsley, currants, pine nuts, cinnamon, paprika and allspice; mix well.

Reduce heat until most of liquid has evaporated. Stir in risotto until well mixed; cool. Wash grape leaves in hot water. Cut off stems and open leaves.

Shape 1-2 teaspoons lamb mixture (according to size of leaf) into rolls. Place near stem ends of leaves. Fold over sides of leaves, roll up from stem end.

Grease large casserole heavily with olive oil. Place layer of grape leaves over bottom of casserole in layers. Cover. Bake in preheated 350 degree oven for 45 minutes. Serve hot or cold.