1/2 cup extra virgin olive oil
2 pounds lamb, bone in
10 green onions, chopped
5 cups water
2 bunches dill, chopped
1 head romaine lettuce, chopped very thin
salt and pepper, to taste
3 lemon juice
Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone.
Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often.
Add green onions and saute for another 3 minutes.
Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes.
Add lettuce, dill, salt, and pepper. Simmer for one hour.
In a bowl, whisk together eggs and lemon juice.
While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You’re trying to bring the temperature of the eggs up.
Turn off the stove and remove the pot from the heat. Pour in the egg-lemon sauce and stir the soup immediately.
It is important to not cover the soup, as the eggs may solidify.