Put a tablespoon and a half of the oil, the onion, the salt and some black pepper in a sauté pan which has a lid. Cook for 5 minutes on a medium-high heat, add the garlic and cook for 3 minutes, stirring from time to time. Add the lamb liver and sauté for 5 minutes, until the liver is almost cooked through. Cool and finely chop the liver. Transfer to a large bowl and add the rice, apple, dill and basil. Stir well.

Lay a vine leaf flat on a work surface, with its stem pointing towards you and the shiny side facing down. Cut the stem off. Spoon a tablespoon of the mixture into the centre-bottom part of the leaf. Fold the two sides of the leaf inwards and then roll towards the top of the leaf. Repeat until you have used all the mixture, about 30 rolls. Arrange the stuffed leaves tightly packed inside the sauté pan.

Mix the remaining olive oil with the lemon juice and 1 1/4 cup of water, and pour over the vine leaves. Cover the pan with a lid, bring the liquid to a boil, and lower to a gentle simmer for about 40 minutes, until the rice is cooked and most of the liquid has been absorbed. Remove from the heat and leave the dolmas to cool for 30 minutes. Serve warm or at room temperature, with the yoghurt on the side.