1/4 cup lemon juice, plus extra lemon slices to serve
500 g preserved vine leaves
To make the filling: heat oil in a large saucepan and cook onion, stirring until softened. Add lamb mince, rice, pine nuts, McCormick Parsley, Dill, Mint, lemon juice and 500ml (2 cups) water. Bring mixture to the boil then reduce heat and cover. Simmer for 10 minutes then cool.
To prepare the vine leaves: rinse vine leaves in cold water. Then drop into boiling water in batches for a few seconds then transfer to a colander and rinse under cold water, drain well.
To make the dolmades: place a prepared vine leaf, smooth side down, on bench and spoon a tablespoon of rice filling in the centre and fold up sides over filling and roll up firmly. Line a heavy based saucepan with a layer of prepared vine leaves and place rolls, close together stacking on top of each other.
Cover rolls with water and a layer of vine leaves. Place a plate on top of the leaves to weigh it down. Cover with lid and simmer over a low heat for 1 ½ hours then remove from heat and stand for 2 hours.
Serve dolmades on platter drizzled with olive oil and lemon slices.