In large sauté pan over medium high heat sauté lamb and onion in olive oil until browned.
Add "B" ingredients and sauté 2 more minutes. Add "C" ingredients and heat through.
Remove from heat. Let cool to room temperature.
Lay out grape leaves, shiny side down.
Place ¾ oz wt (1 ½ tsp) on each leaf and roll up folding sides in like a burrito. Dolmas must be rolled neatly and pretty tight to cook correctly. Have someone show you how to do this.
Line 4" half hotel pans with small or torn grape leaves.
Place Dolmas in pan with seam side down. Fit the Dolmas in snugly but not squished together. Line entire pan with Dolmas. Cover with additional grape leaves.
Bring "E" ingredients to a boil, then pour over Dolmas.
Weigh down Dolmas by placing a perforated 4" hotel pan on top.
Cover both pans with foil sealing well.
Bake in 350° convection oven for 45 minutes until liquid is absorbed and rice is tender.
Remove foil and let cool in walk in.
When cool place in a clean container. Label, date, initial and refrigerate.