3 lb. ground chuck
1 1/2-2 c. uncooked rice (UNCLE BEN'S®)
Salt & pepper
1 tbsp. cinnamon
1 (16 oz.) jar grape leaves
3-4 lamb chops, seasoned with salt & pepper
6 cloves garlic, minced
1 lg. can stewed tomatoes
3 lemons, juice only

In large bowl, mix ground chuck, rice and dry spices thoroughly by hand. Rinse grape leaves in water. On table or large cutting board, lay leaves flat. Place desired amount of meat mixture at bottom of leaf. Roll leaf over meat and roll tightly, tucking in sides firmly.

Spray large pot with Pam and place chops on bottom. Layer rolled leaves, garlic and salt until pot is full. If any meat mixture is left, roll into balls and place on top. Add stewed tomatoes on top and add water to just top of leaves.

Press on top layer with plate to keep leaves tight while cooking. Bring to a boil and simmer 45 minutes, then add lemon juice. Remove plate and simmer 10 more minutes. Serve on platter with lemon slices and plain yogurt on side as sauce.