Ingredients

• 2 kg lamb shoulder or leg, boned and trimmed of fat
• 600 ml hot water
• 2 cos lettuces
• 0.5 cup dill
• 3 tablespoons vegetable oil
• salt and white pepper
• 5 spring onions, trimmed, rinsed and coarsely chopped
• 1 medium onion, finely chopped

Instructions

• Cut the boned meat into serving-size pieces and trim excess fat. Rinse and drain.
• Heat the oil in a wide saucepan, put in the meat with all the chopped onions and sautee gently for a few minutes.
• Then add the hot water and let it simmer for about 1 hour, or until the lamb is cooked.
• In the meantime, rinse the lettuce leaves and drain.
• 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.
• Prepare the avgolemono sauce (egg and lemon sauce), pour over the meat, rotating the saucepan; heat gently for 1-2 minutes and serve.