Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        shoulder or back of lamb
     3/4  cup           butter
  10                    scallions
                        water as needed
                        coarse salt
   3      heads         lettuce
   2      tablespoons   dill -- chopped (or to
                        -- taste
                        salt and pepper to taste
   2                    egg yolks
   2                    lemons -- juice only

Preparation:

Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pieces and the greens into larger ones (about1 1/2" long); add to meat. Add 1/2 c. water and a little coarse salt; cook over med. heat for about1 hr. Clean lettuce and cut into 2-inch pieces As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt and pepper. Cover pot and simmer over low heat for about15 minutes If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). Beat egg yolks with 2 tbs of water, add the juice from the lemons, and beat it in well. Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately.