Arnaki Fricassee (Lamb with Lettuce and Egg-Lemon Sauce)

• 2 tbsp Olive oil
• 6 Spring onion
• 3 cloves Garlic
• 900 g Lamb stew meat
• 900 ml Water
• 2 heads Butterhead lettuce
• 2 Egg
• 2 Lemon
• 20 g Fresh dill
• 1 tsp Black pepper
• 1 ½ tsp Fine sea salt

1. Trim and finely slice the spring onions, keeping the paler and greener parts together. Peel and thinly slice the garlic. Pat the lamb dry and season it with the fine sea salt and a little of the black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and brown well for 6 to 8 minutes, turning so it colours on most sides. Stir in the spring onions and garlic and cook for 2 minutes until fragrant.
3. Pour in the water and bring to a gentle simmer, skimming any foam from the surface. Cover and cook over low heat for 55 to 65 minutes, stirring occasionally, until the lamb is tender. Keep the simmer gentle so the broth stays clear.
4. Meanwhile, separate the butterhead lettuce leaves, rinse well, and shake off excess water. Tear any very large leaves in half so they wilt evenly. Add the lettuce to the pot in handfuls, letting each addition soften before adding more.
5. Simmer for 8 to 10 minutes until the lettuce is tender but still bright. Reduce the heat to low so the stew is barely bubbling. Taste the broth and adjust with a little more fine sea salt if needed.
6. In a bowl, whisk the eggs until smooth, then whisk in the juice of both lemons. Ladle in about 200 ml of the hot broth a little at a time, whisking constantly to warm the mixture. This tempers the eggs so they do not curdle.
7. With the pot off the heat, slowly pour the egg and lemon mixture into the stew, stirring gently. Return to very low heat for 1 to 2 minutes, stirring, until the broth turns silky and lightly thickened; do not let it boil. Stir in the fresh dill and the remaining black pepper, then serve straight away.

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