Mix all ingredients except grape leaves and lemon juice (knead). Rinse grape leaves well (to get salt off). Lay them out, shiny side down and place about 1 Tbsp meat mixture on each. Roll up, tucking ends in, so they're firm but not too tight. Lay half of extra grape leaves in bottom of dutch oven or saucepan; place stuffed grape leaves on top. Put other half grape leaves on top. Lay a small plate on top. Cover with water, add lemon juice. Bring to a boil, covered. Cook for one hour on low heat.