Greek Easter Lamb Soup with Egg Lemon Sauce

Ingredients

• 1/2 cup extra virgin olive oil
• 2 lbs lamb, bone-in
• 10 green onions, chopped
• 5 cups water
• 2 bunches dill, chopped
• 1 head romaine lettuce, thinly sliced
• Salt and pepper, to taste
• Juice of 3 lemons
• 3 eggs
  

  Instructions:

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