Deboned Leg of Lamb with Potato Dumplings

Leg of Lamb:

Remove the net from the leg of lamb and open it. Add 2 springs of fresh rosemary, 4 big cloves of garlic, salt and pepper. Close it back up, put the net back on, and salt and pepper from the all sides the outside.
In a dutch oven, add olive oil and heat it up. Sear the leg of lamb from all sides.
Add quartered carrots, 2 large cloves of garlic, 1 sprig of fresh rosemary, allspice , 2 bay leaves, 3 cups of after. Close the lid bring to a boil and cut the heat so it just simmers.
Cook till done, For me it this was 1 hour.

Potato Dumplings:

Cook 6  medium pealed golden Yukon potatoes. When they are done, remove all the water and press them though the a potato ricer. Let's it all cool down. Add   4 tbsp of potato starch, 1 egg, 2tbsp of semolina, some nutmeg and mix all of this up very well.
Bring a big pot with salt water to a boil, turn down the heat, so it does not simmer anymore. Form dumplings that are about 1.5" in diameter. and put them into the water. When they start to float, then wait for 5 minutes and they are done.
Left over dumplings can be re-heated or fried in a pan.
-Mahlzeit-



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