Meat stuffed grape leaves

This Lebanese / Armenian style recipe started out in Jeff Smith's original cookbook and now has corrected quantities and additional ingredients.

Ingredients
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2 TB. olive oil
4 cloves garlic, minced
1 c. long grain rice
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1 1/4 lb. ground lamb
1 tsp. salt
1 tsp. ground pepper
2 tsp. dried mint leaves
1/4 c. currants, chopped
1/4 c. pine nuts, toasted
1 ea. 16 oz. jar grape leaves in brine
juice of one lemon

Preparation
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Sweat the garlic in a pan with the olive oil until limp but not brown.
Add the rice and saute until just lightly brown.
Add the cinnamon and allspice, saute for a minute to bloom the flavors.
Add the lamb, ground pepper, salt and saute until the pink color of the meat is gone.
Move mixture to a mixing bowl and add the pine nuts, currants and 1 tsp of mint leaves.
Mix thoroughly but gently using your clean hands and let cool in the refrigerator.
Remove the grape leaves from their jar and rinse in cold water. Separate carefully and cut off any long stems with kitchen scissors.
Using your thumb and three fingers, form 'logs' of the meat mixture about 1/2 inch wide and 1 1 /2 to 2 inches long; the amount of meat mixture needed will depend on the size of the grape leaf.
Place the meat 'log' at the stem end, fold leaf edges and roll into a cylinder.
Arrange grape leaf rolls snugly in rows in a wide pot, preferably in only two layers.
Place a flat plate on top of the rolls to prevent them from moving or floating.
Cover barely with water, lemon juice and the remaining mint leaves.
Simmer for one hour.

Serve with yogurt or tahini sauce.