Tangy Lamb Stew With Lettuce And Scallions

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Ingredients

3 tablespoons olive oil

3 pounds trimmed boneless leg of lamb, cut into 1-inch chunks

Salt and freshly ground pepper

1 cup dry white wine

12 medium scallions, finely chopped

2 tablespoons unsalted butter

2 cups water

2 large heads Romaine lettuce (2 1/2 pounds), cut crosswise into 1/2 -inch-wide strips

3 large eggs

2/3 cup fresh lemon juice

2 tablespoons cornmeal mixed with 2 tablespoons water

2 tablespoons chopped dill

1/2 pound feta cheese, sliced

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