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Ingredientes
- 5 lb Shoulder or possibly back of lamb
- 3/4 c. Butter
- 10 x Scallions Water as needed Coarse salt
- 3 x Heads of lettuce
- 2 Tbsp. Dill, minced (or possibly to taste) Salt & pepper to taste
- 2 x Egg yolks
- 2 x Lemons, juice only
Direcciones
- Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pieces. and the greens into larger ones (abt. 1 1/2" long); add in to meat. Add in 1/2 c. water and a little coarse salt; cook over med. heat for abt. 1 hr.
- Clean lettuce and cut into 2-inch pieces.
- As soon as meat has absorbed the water it will begin to brown in the butter but don't let the scallions brown. Add in dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 minutes. If it is needed, add in a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water).
- Beat egg yolks with 2 tb. of water, add in the juice from the lemons, and beat it in well. Add in a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 504 | |
| Calories from Fat 258 | 51% |
| Total Fat 29.17g | 36% |
| Saturated Fat 16.42g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 408mg | 17% |
| Potassium 985mg | 28% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.28g | 0% |
| Protein 57.18g | 91% |
