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Ingredients

* 1 kilo lamb pluck, lamb
* 2 slices lemon
* 2 bay leaves
* salt
* 10-15 peppercorns
* 4-5 tablespoon(s) olive oil
* 1 onion
* 1 clove(s) of garlic
* 2 sprig(s) rosemary
* 50 g white wine
* 1 chicken bouillon cube
* 1 1/2 liter water
* 5-6 spring onions
* 1 lettuce
* 1/4 bunch dill
* 100 g glutinous rice

For the egg lemon sauce
* lemon zest, of 2 lemons
* lemon juice, of 2 lemons
* 2 eggs
* salt
* pepper

To serve
* 1 tablespoon(s) dill
* 1 teaspoon(s) olive oil
* pepper
* spring onion

Method
* Place a pot with water over high heat until it boils.
* Add the lamb pluck, lemon slices, bay leaves, salt, peppercorns, and boil for 10-15 minutes.
* Regularly skim the foam. Drain and throw the water away.
* Place the pot over high heat again, and add the olive oil.
* Finely chop the onion and the garlic, and add them to the pot. Add the rosemary and sauté.
* Cut the lamb pluck into small pieces, add them to the pot, and sauté for 8-10 minutes.
* Deglaze with the wine, add the bouillon cube, the water, seal with the lid, and boil at medium heat for 30-40 minutes.
* Then, cut the spring onions into rounds, the lettuce and the dill into large pieces, and add them to the pot. Keep the green part of the spring onions and 1 tablespoon of the dill. 
* Add the rice, seal with the lid and boil at medium heat for 15-20 minutes.

For the egg lemon sauce
* In a bowl add the lemon zest and juice, the eggs, salt and pepper and mix with a hand whisk.
* Slowly add 5-6 ladlefuls of the magiritsa’s stock, by stirring continuously.
* Transfer the mixture into the pot again, mix for a few seconds by shaking the pot, and remove from the heat.
* Add the dill into the pot, the green part of the spring onions, salt and pepper and mix.
* Serve with olive oil, dill, lemon wedges and pepper.

Recipe by akis petretzikis,creation last night by me

Happy Easter my friend