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1
Wash lamb pieces well and throw them in a tall pot covering them with cold water.
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2
Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
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3
Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
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4
Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
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5
Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
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6
Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
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7
Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
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8
Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
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9
Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
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10
Tip the contents of the bowl back into the pot and mix lightly with a ladle.
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11
NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.
