1,5 kg lamb shoulder (bone in, cut into portions )

2 lettuces(1kg)- coarsely chop

1 white onion cut thin slices

1 bunch spring onion(chop thick)

1 beef stock cube

3-4 tbsps mustard

200ml white wine

1 bay leaf

30gr dill (finely chopped)

Agria Gea extra virgin olive oil

Water 1.5l


White pepper

1tsp Cumin

1tsp Oregano

1tsp Garlic powder

For the Egg - lemon sauce:

3 egg yolks

2 lemons (the juice)

1 lime (the zest)



Mix the lamb, the seasonings and 1 tablespoon of Agria Gea Extra Virgin Olive Oil in a big bowl.

In a large deep pot, saute the lamb with Agria Gea Extra Virgin Olive Oil for 3-4 minutes and sear it till golden on both sides.

Pour white wine and leave it until evaporated.

Add the onions, mustard and the beef cube stock and mix gently.

Then add water and the bay leaf.

Keep on medium heat for 1hour. Don't forget to simmer.

After around 45 minutes add the lettuce.

When it's almost ready, prepare your egg-lemon sauce.

In a bowl whisk the 3 yolks with the lemon juice and the lime zest until combined.

Add a spoonful of the hot liquid to the egg-lemon sauce slowly and continue to whisk it.

After that add more (3-5) spoonfuls liquid in the same way.

Remove pot from heat, add the egg-lemon sauce and the chopped dill.

Stir thoroughly, then you are ready to enjoy your meal