Ingredients:
1 kg. lamb haslets
125 g. butter
1/2 bunch dill
Juice of 1 lemon
1 onion
1 bunch green onions
2 leaves lettuce
1 egg
50 g. rice
Black pepper
Salt

Preparation and serving:
Wash well the haslets. Put it in a pot with 1.5 L water and 2 – 3 tsp. salt. Bring it to the boil and remove the foam if needed. Cook for about 30 min. Take out the haslets, then drain and dice it. Leave the stock for later. Chop finely the onion and then sauté it in a pan with the butter until it gets glazy. Add to it the haslets, finely chopped dill and the black pepper. Stir few minutes, then add it to the stock, bring it to the boil and leave it cooking for 30 min. When it’s ready add the rice, the fine chopped green onion and the teared lettuce, remove from the heat, add the beaten egg and leave for about 20 min.
Serve hot.

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