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1
In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
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2
When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
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3
Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
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4
In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
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5
With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
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6
Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
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7
Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
