Leg of lamb stuffed with paprika vegetables and crispy dumplings

Name: Leg of lamb stuffed with paprika vegetables and crispy dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 3 Garlic cloves; 5 Branches of rosemary; 75 g dried tomatoes; 4 Onions; 2 TABLESPOONS Oil; 50 g Ham Nuggetz; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 1 (approx. 1.6 kg) boned leg of lamb; 1 Garlic bulb; 500 ml Lamb stock; 200 ml Vegetable broth; 6 Shallots; 1 large red, green and yellow peppers; 1 collar Spring onions; 1 package (750 g) ready dumpling dough "Thuringian style; 2 Eggs (size M); 125 g Durum wheat semolina; 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 50 ml Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g clarified butter; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

3 Garlic cloves
5 Branches of rosemary
75 g dried tomatoes
4 Onions
2 TABLESPOONS Oil
50 g Ham Nuggetz
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
1 (approx. 1.6 kg) boned leg of lamb
1 Garlic bulb
500 ml Lamb stock
200 ml Vegetable broth
6 Shallots
1 large red, green and yellow peppers
1 collar Spring onions
1 package (750 g) ready dumpling dough "Thuringian style
2 Eggs (size M)
125 g Durum wheat semolina
2-3 TABLESPOONS Olive oil
1 TABLESPOON Sugar
50 ml Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g clarified butter
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
For the filling, peel and finely chop the garlic. Wash the rosemary, shake dry, pluck the needles from 3 twigs. Dice tomatoes finely. Peel onions and chop 1 onion very finely. Heat the oil in a pan, add the onion, garlic, ham, tomatoes and rosemary needles and fry over medium heat for about 4 minutes while turning. Season well with salt and pepper
2
Cut 3 onions into slices. Peel and wash the carrots and cut them into large pieces. Wash the meat, dab dry and rub all around with salt and pepper. Place the round side on a work surface, spread the filling evenly on the other side, beat into a round roast. Tie with kitchen twine and tie 2 rosemary twigs on top. Clean the garlic bulb and cut in half crosswise
3
Place the meat on a fat pan and spread the onion, garlic and carrots around it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 40 minutes. After about 30 minutes, deglaze with stock and broth. After approx. 40 minutes of baking time, switch the oven down (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and bake for another 60-70 minutes
4
In the meantime peel the shallots and cut them into slices. Clean, wash and roughly dice the peppers. Clean and wash spring onions, put 1 spring onion aside. Cut the remaining spring onions into large pieces
5
Place the dumpling dough in a bowl, form dumplings with 2 tablespoons of dumplings, dipping the spoons several times in cold water. Whisk the eggs in a deep plate. Turn the dumplings first in the egg and then in semolina
6
Heat the olive oil in a saucepan, add the peppers and shallots and fry for 6-8 minutes while turning. Add spring onions and fry for another 2-3 minutes while turning. Sprinkle with sugar and mix in. Add vinegar, heat up, season with salt and pepper
7
In the meantime, heat clarified butter in a large pan, add dumplings and fry for about 5 minutes, turning until golden brown. Cut the remaining spring onion into fine rings. Remove the roast from the oven and keep warm. Pour the stock into a sieve and collect in a pot. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange roast with sauce, vegetables and possibly garlic bulb and onions on a plate. Garnish with spring onion rings. Add remaining sauce and dumplings