Greek Easter Lamb Offal Soup with Dill, Lettuce and Egg-Lemon

What you need

• 1 kg (2.2 lb) lamb offal, liver, heart and lungs from one young lamb
• 80 ml (1/3 cup) olive oil, plus extra for serving
• 1 onion, finely chopped
• 8 spring onions
• 1.5 l (6 cups) hot water or lamb stock
• 1 bunch dill
• 2 heads of romaine lettuce, coarsely chopped
• 100 g (1/2 cup) short-grain rice
• salt, to taste
• black pepper, freshly ground, to taste
• 2 large eggs, at room temperature
• 2 lemons, juiced

Method

Restated from the original video

1. 1

   Rinse the offal well. Drop it into a large pot of boiling water and blanch for 10 min, skimming off the foam.

2. 2

   Drain, discard the water and let the offal cool enough to handle. Chop it into small, even pieces with a knife or kitchen scissors.

3. 3

   Separate the spring onions into white and green parts and chop both finely, keeping them apart. Chop the dill fronds finely and tie the thick stalks into a small bundle with string.

4. 4

   Wipe out the pot, warm the olive oil over medium heat and soften the onion and the white parts of the spring onions, 4-5 min.

5. 5

   Add the offal and sauté, stirring often, until it loses its raw colour and starts to brown, 8-10 min.

6. 6

   Pour in the hot water, add the dill stalks, cover and simmer gently until the offal is tender, 30-40 min.

7. 7

   Add the lettuce, rice and green parts of the spring onions with salt and pepper. Simmer until the rice is soft and has burst, about 15 min. Add a little more hot water if the soup gets too thick.

8. 8

   Stir in most of the chopped dill, take out the dill stalks and turn off the heat. Let the soup stop bubbling for a few minutes.

9. 9

   In a bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. The eggs are only lightly cooked, so use pasteurized eggs if serving anyone vulnerable.

10. 10

    Whisking constantly, add 5-6 ladles of the hot broth to the eggs, one at a time, so they warm without curdling.

11. 11

    Pour the egg-lemon mixture into the pot and swirl the pot to spread it through the soup.

12. 12

    Set the pot over the lowest heat and warm until steaming and slightly thickened, about 1 min. Do not let it boil or the eggs will split.

13. 13

    Taste for salt, pepper and lemon. Serve with the rest of the dill, a thread of olive oil and more pepper.

Imported from argiro.gr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.