1. Rinse the leaves in warm water and blanch in boiling water for 2-3 minutes. Drain and set aside.

2. Combine the uncooked rice, ground lamb, onion, garlic, parsley, dill, mint, dried mint, allspice, salt, pepper, olive oil in a large bowl. Mix well.

3. Place a grape leaf on a flat surface, vein side up. Place a small amount of the meat and rice mixture near the stem end of the leaf. Fold in the sides and roll up the leaf tightly.

4. In a large pot, arrange the stuffed leaves in layers. Dissolve tomato paste in the broth and pour over the Dolma. Drizzle with olive oil and lemon juice. The liquid should cover the Dolma.

5. Place a plate on the Dolma to submerge them. Cover the pot and simmer over low heat for about 50-70 minutes until the rice and meat are fully cooked.

6. Remove from heat and let the Dolma cool in the pot.