1. Cut the lamb in portions. 2. Melt a tablespoon of butter in a pot and brown the lamb in it. 3. Strain excess fat. Take out the lamb. 4. Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb. 5. Cover and simmer for about 1 hours Stir. 6. Don't fret about not having any water in the stew. The veggies will provide it as they cook. 7. Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp). 8. Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot. 9. Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount. ---------------------------------------------------------------------------
Nutrition
Ingredients
