Mageiritsa - lamb offal soup with spring onions, dill and lettuce served with avgolemono (egg and lemon sauce)

This is a traditional easter dish, eaten on the easter Saturday, after midnight, when the lent period is over.

Ingredients
1 kilo of lamb offal - I bought one kilo of lamb liver instead
salt
1 onion finally chopped
1 lettuce bunch
2 bunches of spring onions
2 cups of thinly sliced dill
2 eggs
juice of a lemon

I 've done this dish once in the past, but this time it was a more traumatic experience since the liver just wouldn't stop bleeding. I know that you add the liver in one piece, in salty boiling water  as a way to stop the bleeding. Although i did this, the liver just kept dropping blood (horrendous!).

Procedure: After I boil the liver I put it aside, let it cool and chop it in very small pieces. In a heavy based deep saucepan I heat the olive oil and add the onion, fresh onions and the chopped liver. I cook them for a good 10 minutes and then I pour in the water, a tablespoon for start. I add the chopped lettuce and the dill and stir everything together. After  minutes I pour in a glass of water. i cover the pan and let the soup simmer for 20 to 30 minutes. I add some water in between incase it is becoming dry. The last 10 minutes I prepare the egg lemon sauce. I separate the yolks and whip them into a thick cream. I whip the egg whites into a meringue and add them to the yolks. i then whisk in the lemon juice, bit by bit and a tablespoon of the liver broth. I give it a good stir and pour the sauce into the soup. I take the pan off the heat.