Lamb Dolmathes

1/2 pound ground lamb
1 small onion, minced
1/3 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1 egg, beaten
1/2 pound grape leaves
8 cups chicken broth
salt and pepper

1. Combine lamb, onion, dill, mint and egg together in a bowl. Season with salt and pepper.
2. Spoon a small amount of the rice mixture into the center of a grape leaf. Fold the bottom edge over the filling, fold the sides in and roll to seal. Repeat with remaining leaves and filling.
3. Place a few leaves on the bottom of a large saucepan to prevent sticking, and layer the dolmathes closely together, alternating the direction of every other layer.
4. In a separate saucepan, bring the chicken broth to a boil, then pour it over the dolmathes. Maintain heat at a simmer and cook until meat is cooked through and tender, about 45 minutes to an hour.
5. Serve hot or cold with Tzatziki.

Makes 6 servings