Recipe - Roast Lamb with Mediterranean Dumplings

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Alfred Miller is the owner and chef of the Schöneck in Innsbruck. It's considered one of the best restaurants in town. The cuisine is regional with Mediterranean influences. Ingredients for serving four people: Dumplings2 shallots2 garlic cloves 1 sprig thyme½ zucchini200g white bread cubes250ml milk4 eggsRoast lamb:2 carrots4 cocktail tomatoes2 green onions1.2 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
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