Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Shoulder or back of lamb
3/4 c Butter
10 ea Scallions
Water as needed
Coarse salt
3 ea Heads of lettuce
2 tb Dill, chopped (or to taste)
Salt pepper to taste
2 ea Egg yolks
2 ea 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. 1 1/2" long); add to meat. Add 1/2 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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