Boil the lamb offal for 15 minutes, skimming off any foam.

After boiling, discard the water and finely chop the offal.

Cut the onions and lettuce into large pieces.

Heat the olive oil in a pot and sauté the offal first.

Next, add the onions, season with salt and pepper.

Once the onions are caramelized, add the broth and simmer for another 15 minutes. Add more salt, pepper, the lettuce, and dill.

Continue simmering for another 20 minutes. Taste to check if the ingredients are tender, then add the butter and a little more dill. Move on to the next step.

Beat the eggs with the lemon juice, then slowly add some hot broth from the soup while whisking constantly.

Slowly pour the egg mixture back into the pot, gently shaking the pot so it mixes evenly. Turn off the heat—the soup is ready!

Enjoy your meal and happy Easter!