This is the Lebanese version of Rolled Stuffed Grape Leaves, also called "Yabrak Arish". When we were kids we used to call them Cigars. Not very PC these days. The main difference between these and the Greek version is we don't use any olive oil. Sometimes the ones you buy in the store are packed in it too.
1If you're using fresh grape leaves, prepare them for use by dipping them in boiling water for about 30 seconds.
2If you're grinding your own lamb do it with the course blade on your grinder.
3Mix the ground lamb and rice, and season with salt & pepper, and cinnamon
4Cut the stem away from each grape leaf and spread them out on a flat work surface.
5Place about a teaspoon of the meat and rice stuffing across each leaf about 1/2 inch up from the stem point.
6Roll the leaf toward the stuffing and then fold the edges over the top. Continue rolling until tight. Repeat for all the grape leaves and stuffing. Don't worry if it looks like there isn't enough stuffing. Remember, the rice is raw and will expand as it cooks.
7Put enough plain grape leaves and or scraps in the bottom of a large pot (5 Qt.).
8Place the rolled grape leaves neatly in a layer on top of the leaves lining the bottom of the pot. Repeat this until all the rolls are in the pot. Make sure you save enough leaves to cover the top layer
9Crush and pound the garlic with the mint until well combined and salt to taste. Mix with water and lemon juice and pour over the rolls in the pot. Cover with grape leaves and pieces. I like to thinly slice a fresh lemon and put the slices on top.
10Invert a plate that is a little smaller than the diameter of the pot on top of the rolls to keep them down in the pot. Cover the pot.
11Bring to a boil, then cook for 1 hour on LOW heat. You can add more water if needed. Continue to steam until grape leaves are soft and can be pierced easily with a fork. Don't let them overcook or they will fall apart.
12You can serve hot or they can be eaten cold. You can use more or less of the lemon, mint, and garlic to suit your own taste.