Place a few loose leaves on the bottom of a medium size pot to cover bottom of pot.
Remove large center veins with a knife on larger leaves.
Combine raw rice, raw beef, 1/4 C olive oil, and herbs with your hands.
Place 1 small kitchen spoonful of the mixture on each grape leaf in the center at the base of the leave (shiny side down or vein side up).
Roll grape leaf loosely. Flip in sides in first then bottom of the leave, then toward the top of the leaf.
Coat pot 1/4 C olive Oil
Place each rolled dolmade in the pot. Repeat until almost all the grape leaves are used.
Mix chicken broth & lemon juice, and pour over dolmades. Add extra chicken broth as needed covering the dolmades. Then top with extra leaves to cover the top.
Put plate inside pot on top of dolmades to seal. Put on pot lid
