Wash and clean the offal thoroughly. In a pot, put enough water and a pinch of salt and let it boil. Add the offal, let it cook for 10 minutes, remove from heat and chop it.
In a large pot, put Horio extra virgin olive oil mountain regions and Horio Cow butter (or Horio soft light butter). Saute the chopped spring onions, the parsley, the flour diluted in some water and the offal, for at least 5 – 6 minutes.
Add 2 cups of warm water, stir well and when it boils, let it cook at medium heat for about 45 minutes.
At the same time, prepare the egg-lemon sauce: separate egg yolks and egg whites. In a bowl, beat the egg whites to make a tight meringue. In another bowl, beat the yolks until pale white. Then put the two separate mixtures together and beat them in a mixer.
While beating the mixture, add the lemon juice, the corn flour and some broth from the pot.
Pour the egg-lemon sauce in the soup, stir, add pepper and the chopped dill. Stir for a while and serve.
1 kilo lamb offal1 ½ cup dill chopped1 tblsp flour2 tblsp Horio Cow butter or Horio soft light butter2 bunches of spring onions1 ½ cup parsley2 tblsp corn flour1 cup Horio extra virgin olive oil mountain regions2 eggsjuice of 1 lemonsalt and pepper