Ingredients

• Water as needed
• Coarse salt
• 3 heads of lettuce
• 2 tablespoons dill, chopped (or to taste)
• Salt and pepper to taste
• 2 egg yolks
• 2 lemons, juice only

Directions

• Directions
• Cut lamb into serving size strips. Place in pot with the butter. Clean scallions, chop the white part into small pieces and the green into large ones (about 1 ½ inch long) add to meat.
• Add ½ cup water and a little coarse salt, cook over medium heat for about 1 hour. Clean lettuce and cut into 2-inch pieces. As soon as meat absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt and pepper.
• Cover pot and simmer over low heat for about 15 minutes. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because the lettuce with exude water).
• Beat egg yolks with 2 tablespoons of water add the juice form the lemons and beat it in well. Add a little of the liquid from the pot, beating constantly.
• Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately.