How to make it
6 steps. Take it one step at a time.
Wash the lamb offal thoroughly
Wash the lamb offal thoroughly. Blanch it in a large pot of boiling water for about 10 minutes. Drain the offal, discard the water, and once cool enough to handle, chop it into very small bite-sized pieces.
10 minHeat the olive oil
In a large clean pot, heat the olive oil over medium heat. Sauté the sliced scallions until soft. Add the chopped offal and sauté for 5-7 minutes until slightly browned.
7 minPour in about 1.5
Pour in about 1.5 to 2 liters (approx. 1.6 to 2.1 quarts) of water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 45 minutes.
45 minAdd the shredded lettuce and chopped dill
Add the shredded lettuce and chopped dill to the pot. Cook for another 15 minutes until the lettuce has wilted down.
15 minStir in the rice
Stir in the rice and cook for an additional 15 minutes, or until the rice is tender.
15 minPrepare the Avgolemono
Prepare the Avgolemono: In a bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. Slowly take a ladleful of the hot soup broth and pour it into the egg mixture in a steady stream while whisking constantly. Repeat with another 1-2 ladles of broth to temper the eggs. Pour the tempered mixture back into the main pot and stir well. Remove from heat immediately to avoid curdling.
A little kitchen wisdom
Ensure the lamb offal is thoroughly cleaned and blanched to remove impurities. For the best texture, chop the offal into very small, uniform cubes. The avgolemono must be added slowly to prevent the eggs from curdling.
