Place a layer of tomatoes at the bottom of a large, heavy bottomed saucepan. Layer your potato slices on top of the tomato. This will keep the vine leaves touching the bottom of the pan from burning, plus they are delicious.
Season the lamb chops or lamb neck with salt and pepper, and place on top of the potato slices.
Scatter the whole peeled garlic cloves over the lamb. Place the stuffed zucchini and eggplant in a ring around the circumference of the pot, then gently place the stuffed vine leaves in an even layer filling the rest of the pot, like pictured above.
Drizzle olive oil over the top of the filled pot. Add boiling water to the pot, pouring at the edge of the pot until the water just comes to the top layer of the vine leaves- the top layer shouldn't be submerged. Sprinkle with salt to season. Place a plate on top of the vine leaves to hold them down so the vine leaves don't float around while cooking. Cover the pot with a tightly fitting lid
Bring the pot to a boil, then reduce heat to medium low and let the fluid in the pot come to a simmer. Simmer for anywhere between 1.5-2.5 hours, or until vine leaves and stuffed vegetables are cooked through and the rice inside is cooked through. Start checking at the 1 hour mark. 15 minutes before you take the pot off the heat, add the lemon juice.
Once the meal is ready, flip the vine leaves onto a large serving plate carefully. Serve immediately and enjoy with some yogurt on the side. These are also very tasty at room temperature or cold!