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 choppedAvgolemono Sauce
* 3 eggs
* 2 lemons
* 1 tablespoon cornflour diluted in a little water

METHOD

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, pour over the meat, rotating the saucepan; heat gently for 1-2 minutes and serve.