After washing the leaves and mint, I boiled some water, removed the pot from the heat and soaked the grape leaves in the hot water to soften. While the leaves soaked, I made some rice (about 2 c. cooked), and selected the healthy (unmolested by bugs or beasties) leaves from the stem and chopped them.
I added a little water, a little more olive oil, and squeezed a little more lemon over them. I cooked for about 1/2 hour at 300 degrees. I've packaged them away after drizzling them with a bit more olive oil for use within the next week.