Mayeritsa | Gourmet Traveller

Ingredients

• 1 kg shoulder of lamb (on the bone)
• ¼ cup finely chopped dill
• 1 tbsp each of finely chopped flat-leaf parsley and celery leaves
• 8 green onions, including stems, finely chopped
• 45 gm butter
• 200 gm lamb’s liver, finely diced
• 150 gm long-grain rice
• 1 cos lettuce heart, finely sliced
• To serve: lemon wedges
• Avgolemono sauce
• 2 eggs, beaten
• 1 lemon, juice only