1 lamb liver (about 1 kg or a little more), cleaned
Half a cup of olive oil
5-6 chopped green onions
3 large lettuces peeled, finely chopped for salad
1 large bunch of dill, finely chopped (without the stalks)
Half a cup of glazed rice (or cloves)
salt, freshly ground pepper
For the avgolemono:
2-3 eggs, separate egg yolks from egg whites
Juice of 2 lemons
Procedure:
Boil the liver for 3 minutes (counting the time from the moment the water boils again). Take it out of the pot, let it cool a bit, and cut it into small pieces.
In a large saucepan, heat the olive oil over high heat and sauté the liver until golden brown, stirring regularly. Add the spring onions, lettuce, and sauté for another 4-5 minutes, until the greens wither. Add salt and pepper, add half the dill, and add 1½-2 liters of water. Bring to a boil, lower the heat. Cover the pot and simmer for 30-40 minutes, until the liver is soft.
Add the rice and cook in an uncovered pot for another 10-12 minutes, stirring regularly. Add the remaining dill, stir and remove the pan from the heat.
For the avgolemono (lemon and egg mix): In a large bowl, beat the egg yolks until they become a relatively light cream. Slowly add the lemon juice, continuing to beat. In another bowl, beat the egg whites with the mixer until they become a tight meringue. Add it in portions to the yolks, stirring gently and with large movements.
With a tablespoon, pour very slowly and gradually hot juice from the soup, beating non-stop with the whisk. Once you add about three tablespoons and the avgolemono is well heated, pour it all into the pan and put the pot on very low heat. Do not stir the soup but shake the pot vigorously so that the avgolemono spreads everywhere. Heat for 1-2 minutes and serve immediately.