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Ingredients
- Olive oil
- 2 1/2 pounds boned leg of lamb, trimmed and cut into 1 1/2 inch pieces
- 1 medium onion, peeled and finely sliced
- 4 cloves of garlic, peeled and finely chopped
- 2 bunches of scallions, trimmed and finely sliced
- 2 heads of romaine lettuce, washed and finely shredded
- A bunch of fresh dill, finely chopped (stalks and all)
- Sea salt and freshly ground black pepper
- 3/4 cup Greek yogurt
- For avgolemono sauce:
- 2 large eggs, preferably free-range or organic, lightly beaten
- Juice of 1 1/2 lemons
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