Method

• 1.
  Preheat oven to 180°C.
• 2.
  Place the vine leaves in a bowl, cover with boiling water and allow to sit for about 5 minutes until they soften. Drain, pat dry and set aside.
• 3.
  Heat oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes until onions are soft and translucent. Add mince and cook, breaking up with a wooden spoon, for 5-6 minutes until browned and any moisture has evaporated. Add tomato paste, chopped tomatoes and rice with 1/2 cup (125ml) water. Reduce heat to low and simmer for 15-20 minutes until the mixture has thickened, then stir through the parsley and lemon juice to taste.
• 4.
  Lay vine leaves flat and spoon 1 tbs lamb mixture into the centre of each leaf. Fold opposite sides of the leaf into the middle, then roll from the edge closest to you, making sure you keep it tight.
• 5.
  Line the base of a baking dish with extra vine leaves and arrange the dolmades tightly together on top, layering if needed. Pour water halfway up the dish, drizzle with olive oil, and place extra vine leaves on top. Cover with foil and bake for 35-40 minutes until vine leaves are soft and rice is cooked.
• 6.
  Sit for 30 minutes (this will help them hold their shape) before serving with lemon wedges.