Arni fricase me kremmithakia ke maroulia (lam

Yield: 6 Servings

Measure Ingredient
5 pounds Shoulder or back of lamb
¾ cup Butter
10 eaches Scallions
Water as needed
Coarse salt
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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