Ingredients
• 2 kilos lamb (ribs)
• 10 fresh green onions
• 3 lettuces
• 2-3 tablespoons of finely cut dill
• 1/3 glass oil
• 2 eggs
• 2 lemons
• Salt
• Pepper

Cut the meat in portions, sprinkle with salt and pepper and put it in a casserole with oil. Clean, wash the onions and cut them in small slices. Add them to the meat, add 1 glass of warm water, some salt and leave it on the boil.

Wash the lettuce and cut it in big pieces. Once the meat drinks its juices up and starts to brown, ass the lettuce, the dill, some salt, pepper and some warm water (do not add the water from the start because lettuce contains a lot of water).

Whisk the yolks with 2 tablespoons of water, add as much lemon juice as you want and stock from the meat. Pour the egg and lemon sauce to the casserole and stir on the fire so that the sauce thickens. Serve immediately.

Ingredients
• 1 ½ kilo lamb (ribs)
• ½ kilo spaghetti
• 3/4 kilo mature tomatoes or a can of tomatoes
• 1 glass of grated cheese
• 1/3 glass oil
• Salt
• Pepper

Wash the lamb extensively, drain and sprinkle salt and pepper. Wash the tomatoes and slice them thinly. Put the meat on a baking tray, add the tomatoes, the oil, salt, pepper and cook on a medium-heated oven.

When it's cooked, remove it from the oven, add warm water and put it back in the oven. When the water starts boiling add the spaghetti.

Make sure you regularly stir otherwise the spaghetti will stick. The dish is served hot with grated cheese.

Suggestion: This dish is also made with kid or calf, but it can also be cooked without the tomatoes. It can also be cooked in the same way with rice, lasagne, barley pasta or with potatoes.