Lebanese Stuffed Grape Leaves | Rodney Strong Vineyards

Ingredients

• 70 – 80 fresh grape leaves
• 3/4 cup long grain rice – soaked 30 minutes in cold water, rinsed and drained.
• 1 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1 lb course ground beef or lamb
• Lamb bones for the bottom of the pot
• 1 cinnamon stick
• 3 bay leaves
• Lamb stock or water to cover
• 6 – 8 cloves garlic, sliced
• Juice of 2-3 lemons
• 8-10 ounces tomato sauce