Ingredients for serving four people:

Dumplings

2 shallots

2 garlic cloves

1 sprig thyme

½ zucchini

200g white bread cubes

250ml milk

4 eggs

Roast lamb:

2 carrots

4 cocktail tomatoes

2 green onions

1.2 kilos lamb shoulder

200ml dry red wine

Dried coriander

Salt and pepper

Preparation:

Rub the lamb liberally with salt and pepper and brown well on both sides in a frying pan. Add a handful of dried coriander. Add wine, cover and place in preheated oven (200° C).

While the lamb braises for 45 minutes, prepare the dumplings. Fry minced shallots, garlic and finely cubed zucchini. Remove pan from heat, add milk and eggs, mixing with a wire whip.

Pour onto bread cubes and briefly knead this dumpling dough. Let dough rest 15 minutes, then place on greased tin foil. wrap in foil tightly. Boil the wrapped dumplings for 25 minutes.

Roughly chop carrots, tomatoes and green onions. Take lamb out of oven, remove coriander. Add chopped vegetables, return to oven and roast uncovered for 15 minutes.

Remove from oven, unwrap dumplings and serve. Bon appetit!