Instructions: Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, zest, 1 tablespoon oil, chopped mint, salt and pepper.

Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.

Lay dolmades, seam-side down, in a 9- by 13-inch glass baking pan; do not pack tightly.

Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9- by 13-inch baking pan, half full of water, on top to weigh down dolmades.

Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

This recipe yields 35 dolmades.

Yield: 35 dolmades

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