Saute onions in butter until soft. If lamb is fatty you can use less butter or if not too fatty you can use more butter. Parboil rice and cool. Mix meat with rice, onion,, salt and pepper, dill, cilantro and parsley. (this is easiest with your hands) Bring a large pot of water to a boil and add grape leaves. Boil the leaves 3 to 5 minutes, don't cook through, this is just to make them more pliable.