When you think of grape leaves, appetizers and mezza platters immediately come to mind. While we do often serve our Mahshi Waraq Enab (Stuffed Grape Leaves) as part of our mezza at the start of a meal, I also love to serve them layered with succulent lamb chops as a main course. Filled with ground lamb, long-grain rice, and herbs, my grape leaves are simmered in a lemon-garlic broth alongside lamb chops, and served all together, generally with my Khyar b Laban (Cucumber, Yogurt, and Mint Salad, here). 
MAKES 60 STUFFED GRAPE LEAVES (6 TO 8 SERVINGS)
60 fresh grape leaves, medium-sized (see here), or one 16-ounce jar grape leaves
2½ to 3 tablespoons freshly squeezed lemon juice, if using jarred grape leaves
FILLING
1 pound finely ground lamb
1 cup long-grain rice, rinsed in cold water and uncooked
2 tablespoons fresh mint leaves, finely chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
LAMB CHOPS
4 small or 2 large lamb chops
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons pure olive oil
6 garlic cloves
LEMON COOKING WATER
6 cups cold water
2½ to 3 tablespoons freshly squeezed lemon juice
6 garlic cloves, mashed into a smooth paste
½ teaspoon sea salt
Prepare the grape leaves: If using fresh grape leaves, cut off the small stem, being careful not to cut the leaves, then rinse under cold water and drain. Set aside 5 whole grape leaves for later use, then fill a medium pot with 4 cups of cold water and bring to a boil, reduce heat to medium-low and maintain a steady simmer. Add the leaves and blanch for just 2 to 3 seconds so that both sides wilt slightly. Immediately transfer to a colander to drain excess water. When all the leaves are blanched, place them onto a clean kitchen towel or paper towels and set aside to drain completely.
If using jarred grape leaves: Drain the liquid from the jar, remove the leaves and set aside 5 grape leaves for later use. Rinse the remaining leaves in a colander then place in a bowl of cold water with the lemon juice. Soak for 20 to 30 minutes then drain, and remove excess water by laying the leaves flat onto a clean kitchen towel or paper towels. Transfer the leaves to a cutting board, and cut off the small stems from the top of the leaves, being careful not to tear the leaves.
Make the filling: In a large mixing bowl, combine the ground meat, uncooked rice, mint, 1 teaspoon of the sea salt, and ½ teaspoon of the pepper. Thoroughly mix all the ingredients by hand, and set aside.
Fill and roll the grape leaves: On a clean surface or cutting board, carefully lay out some of the grape leaves in horizontal rows. Smooth out the edges of the leaves with your fingertips, smooth side down, veins side up, with the top of the leaves facing you. Next, take approximately 1 teaspoon of the meat mixture and spread it out lengthwise in a straight line just below the top stems of the leaf. Tightly roll the leaf over just once to completely enclose the filling. Then, turn in the outer wings (sides) of the leaf on each side, tucking them in and under tightly and then rolling to the end of the leaf. Continue with all the remaining filling, making sure not to overstuff the leaves.
Cook the lamb chops: Season the lamb chops on both sides with the sea salt and pepper. Heat the butter and olive oil in a large cast-iron skillet or sauté pan over high heat until it is lightly smoking. Place the lamb chops on the hot pan and sear for 2 to 3 minutes on each side until golden brown and slightly crisp. Remove from the pan and set aside on a separate plate.
Lay the reserved 5 leaves on the bottom of a large pot, covering the entire surface area. Then, begin to tightly layer the rolled grape leaves in horizontal and vertical rows, alternating the direction after each completed layer, and adding 2 garlic cloves with each layer; you will have 3 layers. Then, on the top and final layer, lay the small seared lamb chops.
Prepare the lemon water: Place a large dinner plate, or any plate that can fit inside the pot over the grape leaves, bottom facing up, covering as many of the grape leaves as possible. Pour the cold lemon water over the plate until the liquid level reaches just slightly above the plate. Cover the pot with a lid and bring to a boil. Reduce the heat to medium-low and simmer slowly for 40 to 45 minutes until almost all of the liquid has been absorbed or evaporated.
Remove the lid and, using tongs, remove the plate and set aside one grape leaf to cool for tasting. The meat should be completely cooked, and the rice cooked to al dente, not firm nor mushy. If the rice and/or meat are not fully cooked, simply add a little more plain hot water to the pot and continue to simmer the grape leaves slowly with the plate on top. Once the grape leaves have fully cooked, remove from the heat and leave them in the pot to stay hot and set aside until ready to serve.
To serve, arrange the grape leaves on a large platter along with the lamb chops. Finish with fresh sprigs of mint and sliced lemon rounds, and serve with Khyar b Laban (cucumber-mint yogurt sauce, here) and warm pita pocket or Khebez Arabi (here).
