Poached Lamb with Olive Dumplings and Vegetables

For the lamb, peel and dice onion and garlic and sauté in 2 tablespoons olive oil in a saucepan with herbs and peppercorns. Deglaze pan with white wine and lamb stock and simmer for about 20 minutes. Strain stock mixture through a sieve, add lamb and poach for 12-15 minutes. Remove lamb from stock mixture and keep warm. For the sauce, boil stock mixture over high heat until reduced by half.

Rinse basil, shake dry, pluck leaves and chop coarsely. Stir basil into sauce with remaining olive oil, season with salt and pepper and keep warm.

For the dumplings, rinse and peel potatoes and cut in half. Cook potatoes in boiling salted water until soft, 20-25 minutes. Finely chop olives. Drain potatoes well and press through a potato ricer. Gradually stir olive oil, egg yolks and flour into potatoes and mix until smooth. Knead olives into potato mixture and season with salt. Form potato mixture into dumplings with two wet spoons. Cook dumplings in boiling salted water for 6-8 minutes. Remove dumplings from water with a skimmer and keep warm.

For the vegetables, rinse, peel and trim vegetables as necessary and sauté in oil for about 10 minutes. Peel garlic, press through a garlic press and stir into vegetables with the herbs. Season vegetables with salt and pepper.