Stuffed Grape Leaves

Well, the smell is not great while cooking it,
but once done cooking, you're in for a finger licking,
delicious meal that is befitting of royalty.
So treat yourself.

Ingredients:
1/4 teaspoon allspice
1/8 teaspoon cinnamon
70 leaves grape leaves
1 pound ground lamb
1/8 cup parsley finely chopped fresh
1 cup rice

Directions:
Rinse rice in cold water, drain.
In a bowl add all ingredients
except lemon juice and grape leaves, mix well.
Wilt leaves a few at a time by rinsing
in hot water (a few at a time),
be sure to cut off thick stems.
Place a heaping teaspoon of lamb/rice mixture
on edge of dull side of leaf.
Begin rolling from stem end,
after the first roll fold ends
in to close and finish rolling.
Place a few leaves in bottom of pan.
Arrange rolls in compact rows,
seam side down Cover with water
about 1/2 inch over the top.
Sprinkle 1 T salt over rolls.
Place a pottery plate on top of
rolls to hold in place. Cover pan,
cook on medium 20 minutes. reduce heat,
add lemon juice cook 10 more minutes.
Drain most of the juice before serving.