In a large bowl, combine lamb, onion, rice, parsley, eggs, salt, and pepper. Place one teaspoon of the lamb mixture on underside of a grapevine leaf. Start at the base of the leaf and fold over, then fold sides in rolling up tightly toward the point of the leaf. Continue stuffing the grapevine leaves until all of the filling mixture is used. Line saucepan with any remaining leaves. Layer dolmathes in saucepan and cover with broth or water. Weigh down dolmathes with a small heat-proof dish that’s large enough to cover saucepan area. Cover saucepan tightly. Cook over low heat until rice is tender (about 45 minutes to 1 hour). Reserve stock for use in the Avgolemono Sauce (see recipe below).
In a small saucepan, bring stock to a boil. In a bowl, beat eggs until frothy; add lemon juice. Slowly add some stock to egg mixture, whisking constantly. Return egg mixture to saucepan, stirring constantly over low heat until thickened. Do not allow mixture to boil or sauce will curdle. Add Avgolemono Sauce slowly to the saucepan of dolmathes, shaking saucepan carefully. Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 32 g fat, 13 g saturated fat, 250 mg cholesterol, greater than 2000 mg sodium, 26 g carbohydrate, 1 g fiber,2 g sugar, 29 g protein