Arni fricase me kremmithakia ke maroulia (lam

Yield: 6 Servings

Ingredients:

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

Instructions:

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.