Lebanese Stuffed Grape Leaves

Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the b