Ingredients

• Two large heads of Kos lettuce (Romaine) or other firm lettuce
• Six lamb chops
• Olive oil
• Fresh dill
• Four eggs
• Juice from two lemons
• Two sliced onions

Instructions

• Heat olive oil in a pot and sauté the sliced onions until softened.
• Add the seasoned lamb chops to the hot oil and sear until nicely browned on both sides.
• Wash the lettuce leaves, leaving some water clinging to them, then layer them over the lamb chops.
• Sprinkle with fresh dill, cover, and cook over medium-high heat.
• Once the lettuce is very soft and wilted, and the lamb chops are very tender (after about 30-40 minutes), remove the pot from the heat and let cool for about 5 minutes.
• Meanwhile, in a separate bowl, beat the eggs with an electric mixer while gradually adding the lemon juice.
• Using a ladle, carefully add some of the hot pan juices from the pot to the egg and lemon mixture, continuously beating with the mixer.
• Continue adding the pan juices until most of them are incorporated into the egg mixture. At this point, the egg mixture should be warm, close to the temperature of the pot.
• Pour the tempered egg mixture back into the pot and stir vigorously with a large wooden spoon to prevent curdling.