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 vigorously to avoid curdling.