Instructions: Put rice in a fine strainer and rinse well under cold water; drain. In a bowl, mix rice, lamb, 15 ounces tomato sauce, mint, 1 teaspoon salt, and thyme.

Rub olive oil evenly over bottom of a 9- by 13-inch baking dish.

Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you. Shape about 1 tablespoon rice filling into a 2-inch-long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.

Mix 8 ounces of tomato sauce with 1 cup water. Pour evenly over grape leaves. Cover dish tightly with foil.

Bake in a 350 degree oven until rice is tender (cut 1 grape leaf open to test), 50 to 60 minutes.

Transfer stuffed grape leaves to a platter and serve hot or warm. Garnish with lemon slices. Add salt to taste.

This recipe yields 3 1/2 to 4 dozen.

Comments: If making through step 5 up to 2 days ahead, cool, cover, and chill; freeze to store longer. Thaw, if frozen. To reheat, arrange about half the grape leaves with tomato sauce in a single layer on a microwave-safe plate. Drizzle with 1 tablespoon water, cover with microwave-safe plastic wrap, and cook in a microwave oven at half power (50%) until warm in the center (slit 1 open to test), 6 to 7 minutes. Repeat to heat remaining grape leaves.

Yield: 3 1/3 to 4 dozen

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