|5 pounds||Shoulder or back of lamb|
|Water as needed|
|3 eaches||Heads of lettuce|
|2 tablespoons||Dill, chopped (or to taste)|
|Salt & pepper to taste|
|2 eaches||Egg yolks|
|2 eaches||Lemons, juice only|
Cut lamb into serving-size strips. Place in pot with the butter.
Clean scallions; chop the white part into small pcs. and the greens into larger ones (abt. 1½" long); add to meat. Add ½ c. water and a little coarse salt; cook over med. heat for abt. 1 hr.
Clean lettuce and cut into 2-inch pcs.
As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water).
Beat egg yolks with 2 tb. of water, add the juice from 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.
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