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FRIKASSEE OF LAMB
 Ingredients:
Two large KOS LETTUCE or HARD
lettuces
Six lamb chops
Some olive oil
Fresh dill
Four eggs
Juice from two lemons
Two sliced onions
Put the oil in a pot and cook the onion slices until soft.
Put the salted lamb chops in the hot oil, and brown both sides.
Clean the lettuce leafs with water and without removing all
the water from them, place them over the lamb chops. Add the
fresh dill, cover, and let cook turning the lamb chops over
(medium/high setting). When the lettuce is cooked (should be
very soft and look wilted) and the lamb chops feel very soft
(about 30-40 minutes), remove from the fire and let cool for
about 5 minutes. In the meantime, mix the eggs using a mixer
and slowly add the lemon juice. Using a ladle, pick up some
of the juice from the pot and add to the eggs/lemon mixture
while the mixer is continually beating them. Keep on adding
the juice until most of it is in the egg mixture (which by
this time should be the same temperature as the pot). Empty
the egg mixture into the pot and using a big wooden spoon,
mix them vigorously to avoid curdling.
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