Directions

1. Cut the boned meat into serving-size pieces and trim excess fat. Rinse and drain.
2. Heat the oil in a wide saucepan, put in the meat with all the chopped onions and sautee gently for a few minutes.
3. Then add the hot water and let it simmer for about 1 hour, or until the lamb is cooked.
4. In the meantime, rinse the lettuce leaves and drain.
5. Chop them coarsely and add to the meat almost at the very end, with the dill, salt and pepper, and cook for a further 10-15 minutes.
6. Prepare the avgolemono sauce (egg and lemon sauce), pour over the meat, rotating the saucepan; heat gently for 1-2 minutes and serve.