Shoulder of Lamb with Semolina Dumplings

For the lamb shoulder with semolina dumplings, mix sour cream, lemon zest and thyme to a marinade and marinate the lamb shoulder in it for 3-4 days. In the meantime, turn the lamb repeatedly. Remove from the cream marinade, pat dry well and season with salt and pepper. Fry briefly in some fat in a pan and then roast in a hot oven at 200 °C for approx. 25 minutes. Then let rest for another 10 minutes. (The core temperature should be 58 °C.) Before carving, melt plenty of butter in a pan, add chopped herbs and baste the lamb shoulder well with it. Meanwhile, clean the vegetables, remove the peas and cook everything separately in salted water with a little butter until al dente. Quench in ice water and toss in butter. Carve the meat and serve together with the prepared semolina dumplings and the vegetables. For the semolina dumplings, boil milk with butter and a pinch of salt. Stir in the semolina and cook until the semolina is soft. Allow to cool. Stir in eggs and white bread cubes with a food processor, season to taste and let the mixture rest for 1 hour. Then form small dumplings and cook slowly in boiling salted water for 15 minutes.

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