If using fresh grape leaves, blanch, rinse, and drain them. If using bottled, rinse under running water and drain. Reserve. Combine the rice, split peas, salt, chicken stock, and water in a saucepan. Bring to a boil, reduce the heat to medium, and simmer 15 minutes. Drain and reserve the rice and split peas. Heat 3 tablespoons [45 mL] of the clarified butter in a large skillet over medium heat and sauté the onion, garlic, and lamb for 15 minutes, or until the meat has browned and the onion has softened. Add the reserved rice mixture, scallions, herbs, barberries, pepper, cinnamon, and salt. Mix thoroughly and adjust the seasonings. Reserve. (The filling can be made one day in advance.) Line the bottom of a baking pan with parchment paper. Trim the stems from the leaves. Place 1 tablespoon [15 mL] of the filling mixture in the center of each leaf, vein side up, and roll the leaf up, egg-roll fashion, folding in the edges as they are being rolled to seal. Place, seam side down, in the baking pan. Continue until all are prepared. (The leaves may be prepared and held overnight, covered and refrigerated.) Pour in enough of the broth to come halfway up the sides of the grape leaves. Add the remaining clarified butter, distributing it evenly over the top of the rolls. Cover and bake at 400°F [205°C] for 30 minutes. Mix the sugar, vinegar, and lime juice together. Remove the casserole from the oven, uncover the pan, and baste with the sugar mixture. Cover again and bake for 30 minutes more. Test for tenderness and adjust seasonings. The sauce should be quite reduced. Serve 5 stuffed grape leaves per person. Spoon the remaining sauce over the rolls. Serve with lavash bread and side dishes of whipped yogurt.