Canned Grape Leaves

MEAT MIXTURE:

1 to 1 1/2 lb. lean ground lamb
1 c. raw rice
1/2 c. olive oil
1 c. finely chopped onion
1/4 c. chopped parsley
1 tbsp. dill
1 tsp. allspice
2 cloves pressed garlic
1 lemon, juiced
Salt and pepper

2 c. chicken broth
2 lemons, juiced

Rinse canned grape leaves well; cut off stems about 1/4 inch vein. Roll 1 1/2 tablespoons of meat mixture in each leaf folding sides in as you roll. Place in a large pot close together; layered with grape leaves over each tier; plate on top of last layer. Add chicken stock and juice of 2 lemons and simmer for 1 1/2 hours. Remove from heat. Cool 1 to 2 hours. Serve hot or cold with hollandaise if desired.