Victoria's Lamb with Herbs and Olive Oil Recipe | Food Network

Ingredients

• 1 (5 to 6 pound) Spring leg of lamb (fresh or frozen, if frozen, defrost)
• 1/2 cup whole garlic cloves
• 1/2 cup whole peppercorns (generous use of this will make it spicier)
• 1 cup chopped rosemary
• 1/4 cup sea salt or kosher salt (should be coarse)
• 2 cans ripe pitted olives, in their juice
• 2 1/2 cups al dente white rice, cooked and cooled
• 1 large bunch medium washed and finely chopped parsley
• 2 large white onions finely chopped
• 2/3 cup lemon juice, freshly squeezed
• 1/3 cup olive oil
• Medium jar grape leaves
• 1/4 olive oil
• 3/4 cup lemon juice