1 large onion chopped
2 lb. boneless lamb cut in serving pieces
¾ cup fresh dill
3 bunches of romaine lettuce chopped
3 bunches of spring onions cut about 1 inch
and also cut half way into the green part
1 cup extra virgin olive oil
2 cups water
Salt and pepper to taste
Add oil in the pot and onion.
brown onion till transparent. Add lamb and
brown on both sides.
Add olive oil and water and let it come to a boil.
When the meat is about half done add the chopped lettuce,
chopped spring onions, and chopped dill.
Push good into the pot's juices so that they are covered.
Cook for about 45 minutes until the meat
is very tender.. Temper the avgolemono mix
and then pour it over the meat and lettuce in the pot.
Shake the pot three or four times.
Do Not Stir! Remove from heat and serve
4 eggs separated
Juice of 4 lemons
In a bowl, or food processor, beat eggs whites
first until very frothy, about 2-3 minutes.
Add the egg yolks and continue beating till everything
is very frothy and fluffy. Add lemon juice slowly
and continue beating the eggs.
Noon Cooking - January 25, 2013
1720 Valley View Drive