Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in colander to drain while preparing the filling. Combine leg of lamb and rice. Drain the juice from the diced tomatoes into the lamb and rice mixture. DO NOT add diced tomatoes. Add ½ of the olive oil and onion. Mix well.

Place the lamb chunks in the bottom of a saucepan so it completely covers the bottom of the pot. Cover the lamb chunks with water and ¼ cup lemon juice until just above the level of meat. Add diced tomatoes and remaining onion. Boil over low heat.

Taking one leaf at a time, place the dark, shiny side down, with the top of the leaf where it can be rolled first. Place some of the lamb mixture on the leaf. Start to roll the leaves forward. Once the main leaf covers the meat, stop and fold in the side of the leaves inward. Continue rolling. Grape leaves should look similar to a cigar. (Hint: Roll leaves tightly, and do NOT overfill)

Carefully place the rolled grape leaves in the saucepan directly on top of the lamb chunks. Add more water if necessary to cover the lamb and the bottom row of grape leaves. Cover the pot. Cook over medium heat for 45 minutes until rice is cooked and soft. Remove the grape leaves one by one out of the saucepan for proper presentation. Once all grape leaves are removed, place the lamb chunks into a serving dish and the lamb drippings in a gravy bowl. Use drippings as sauce for the lamb and the grape leaves.