Ingredients 
150g Grape leaves pickles
100g Lamb Leg
0.25 Bunch Mint
10g Salt, White Pepper, Black Pepper, Cinnamon and Hal
75g Egyptian Rice 
25g Garlic & Onion 
50g Lemon 
400g Australian Lamb 

Wash well the grape leaves 
Get 70g of meat for stuffing
Get 0.1 bunch of mint
Chop the mint finely
Get 200g of Egyptian rice
Mix the mint, meat and rice and the seasoning well - Salt, pepper white, pepper black, cinnamon, cardamom
Get 10g of peeled onions
Chop the onion into small cubes
Mix the onion and rice well
Add the meat on each pickled grape leave and roll it well
Place the leaves within a pan to be cooked and add at the bottom of the pan pickled grape leaves, potato, onion and tomatoes slices
Get 400g of lamb rack
Grill the lamb rack till it becomes brownish in color
Add the grilled racks on top of the leaves
Cook the leaves and rack for 2 hours approximately
Serve the plate as shown in the recipe along with yoghurt aside