Ingredients:

1½ kg lamb cut into portions

1 large dry grated onion

4 large lettuces

10 green onions

¾ bunch of dill, chopped

¼ bunch of chopped parsley

½ teaspoon olive oil

1 tbsp flour

Salt, pepper

For the egg–lemon:

3 eggs

Juice of 2 lemons

Broth from food

1 teaspoon corn flour (optional)

Instructions:

Cut the lamb into portions, wash it well and leave it on absorbent paper to drain well. Grate the dry onion. Wash well and cut the green onions into slices. Wash and chop the dill and parsley and let them drain on absorbent paper. Wash and coarsely chop the lettuces, “blanch” them for 2 minutes in boiling water and strain them. We leave them aside. Heat the olive oil in a saucepan and sear the meat well on all sides. Take it out on a plate and keep it warm. In the same oil, put the green onions and the grated dry onion and sauté them until they are shiny and lightly browned. Put the sauteed meat back in, sprinkle flour all over, mix, add 1½ glasses of hot water (to cover the food with water), cover the pot and let the food boil, at a medium temperature, for about 50 minutes, until the meat softens. Add a little hot water during boiling if necessary. Once the meat is soft, add the lettuce, half the dill and half the parsley and season with salt and pepper. Stir to coat the lettuce with the stock, cover the pot and let the food simmer for 20 minutes. Add the remaining dill and parsley and cook for about 10-15 minutes longer.

For a rich egg–lemon with meringue:

Just before removing the food from the heat, prepare the egg–lemon. Separate the yolks from the whites and beat the yolks until they turn white and the whites until they become a thick meringue. Combine the egg yolks with the meringue and mix gently to incorporate. Pour the lemon juice into the bowl slowly and alternately with broth from the pot. As soon as the mixture is heated, pour the egg–lemon into the pot. Holding it by the two handles, stir it, put it back on the fire to boil and our fricassee is ready.

For a light egg–lemon with only yolks:

Beat the yolks together with 1 teaspoon in a bowl. cornflour dissolved in 1 cup of brown water. Then, continuing to beat, add the juice of the lemons alternately with the broth from the food, until the egg-lemon is quite lukewarm. Pour it into the pot and immediately shake it in circular motions so that it goes everywhere. Put the pot on the heat for 2 minutes, stirring so that the egg does not break and the food does not stick.

Enjoy!