Cooking method:

1. Place the lamb in a large saucepan, sauté the meat in the olive oil until browned.
2. Add the spring onions, lettuce, dill, salt and pepper and cook for a further 5 minutes, stirring continuously.
3. Lower the heat, cover the mixture with water, and simmer for 1 hr 30 mins over a low heat or until the meat is tender.
4. To make the avgolemono (egg-lemon sauce), whisk the eggs in a bowl, then add the lemon juice to the mixture.
5. Once the stew is cooked, slowly add the avgolemono sauce into the stew. Shake the pot, then return to a very low heat, stir for a few minutes to allow the sauce to thicken.
6. Ready to serve.