Courtesy of PureZing

Serve with Avgolemono Sauce

Serves 4-6

INGREDIENTS:

1/4 cup organic butter
¼ cup organic extra virgin olive oil
2 organic, free-range eggs
2 pounds leg of lamb
Juice from 1 organic lemon
2 heads lettuce, coarsely chopped
1 head radicchio, coarsely chopped
3 cups green onions; chopped
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Cut the lamb in bite-size cubes. In a Dutch oven, brown lamb cubes in butter and olive oil. Remove excess fat.

Add salt and pepper, lettuce, radicchio, onions and a little bit of water to keep from sticking. Cover and simmer for about 1 hr.

Prepare Avgolemono sauce.Pour the Avgolemono in the pot, simmer till hot and blended with lamb.