1 c. plus 2 tbsp. raw grain rice
1 lb. lean ground beef
1 lb. lean ground lamb
2 lg. onions, grated or finely minced
3-4 (8 oz.) cans tomato sauce (may need more)
Salt
Fresh ground pepper
1/2 tsp. lemon pepper
1 tsp. crushed oregano
2 gloves of crushed garlic
2 tbl spoons of parsley
2 (8 oz.) jars grape leaves
lemon juice
Olive oil
1 package of Chipotle sauce mix

Mix meats, rice, onions, lemon pepper, oregano,garlic,parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper with about 1 cup tomato sauce.
Carefully remove (shake out) leaves and put in bowl with cold water to separate and wash. Cut off stems and lay leaves on paper towels to drain. Lay leaf, vein side up, stem end near you.
Place 1-2 teaspoons mixture (according to leaf size) on leaf. Fold stem end over mixture, fold sides in, roll up. Spray 5-6 quart Dutch oven and put 3 tablespoons olive oil and 1/2 cup tomato sauce in pan. Lay leaves, seam side down, Cover with tomato sauce, lemon juice, salt, pepper and few dots olive oil. Add water just to cover the top.
Cover pan, bring to boil, turn medium low. Cook 45 minutes. Test to see if rice is done. May add more water. Let rest 1/2 hour before serving. Remove carefully with tongs. If any leaves are left over, put back in juice, seal and refrigerate

When ready to serve make sauce. I used a package sauce all I had to do was add milk. Pour over leaves before serving.
Sorry all, my camera did not take the best close ups on this dish!