Easter lamb soup with lettuce and dill (Magiritsa)

1. Bring the lamb to the boil in about 2 litres salted water, skim and simmer gently for 1 hour until tender; lift out, cut into small cubes and strain the stock.

2. Slice the spring onions, cut the lettuce into thin strips and chop the dill.

3. Soften the spring onions in the olive oil in a large pan for 5 minutes, add the meat, then the lettuce, and let it wilt.

4. Pour in the strained stock (about 1.8 litres), add most of the dill and the rice, season and cook for 20 minutes.

5. Beat the eggs until frothy, add the lemon juice little by little, then, whisking constantly, 3-4 ladles of hot soup; slowly pour it back into the pan while stirring and don't let it boil again.

6. Sprinkle with the remaining dill and serve at once.

Tip: Magiritsa is eaten after the Easter midnight mass to break the Lenten fast. Traditionally it's made with lamb offal (liver, heart, lungs) – if you like it, swap some of the meat for offal.