Greek Easter Lamb Soup with Egg Lemon Sauce

Instructions

1. Trim excess fat from the lamb and cut into bite-sized pieces. Save the bone if it’s too thick to cut.
2. Heat olive oil in a large pot over medium heat. Sauté lamb and bones for 10 minutes, stirring often.
3. Add green onions and sauté for another 3 minutes.
4. Add 5 cups of water, bring to a boil, then reduce to a simmer. Cover and simmer for 30 minutes.
5. Add lettuce, dill, salt, and pepper. Simmer for 1 hour.
6. In a bowl, whisk eggs and lemon juice. While whisking, slowly ladle in 2 ladlefuls of hot broth to temper the eggs.
7. Turn off the heat and remove the pot from the stove. Stir in the egg-lemon sauce immediately.
8. Do not cover the soup to prevent the eggs from solidifying.

Enjoy!