Wash fresh grape leaves and place them in a deep dish. Bring 3-4 cups of water to boiling and pour it over the grape leaves. Let them blanch for 10 minutes, submerged. Strain the liquid, let them cool down to room temperature, remove stems.
Meanwhile, preheat oven to 300F, measure all the ingredients. Finely chop lamb using your favorite method. Transfer the lamb into a bowl.
Wash and finely chop the herbs and garlic and add them to the lamb.
Add the stock, dry rice, mix everything well, and knead the mixture using your hands for about 5 minutes.
Roll dolma placing leaves smooth side down. Stuff each leaf with about 2 tsp of the lamb mixture as shown on the pictures.
Place the rolls into a deep roasting dish, add enough stock to cover them, cover with a lid or foil, and cook in the oven for an hour.
Serve hot or warm 10-12 rolls per person if serving as a main dish. Dolma is often accompanied by herbed and garlicky yogurt to dip rolls.over with a lid or foil and cook in the oven for an hour.