RECIPES by Anže Kuplenik

In a medium-sized saucepan, bring milk to a boil, adding a pinch of salt. Once the milk is boiling, stir in wheat semolina and cook over low heat, stirring continuously until the semolina thickens. Remove the saucepan from heat and immediately blend in butter while the semolina is still hot. Allow it to cool to lukewarm, then gently fold in the eggs. Shape balls from the mixture and boil until they float.

Next, transfer the lamb legs along with their contents from the bag into a saucepan. Slowly simmer over low heat until the meat is thoroughly reheated. Once heated, remove the meat from the saucepan. Stir pesto into the remaining liquid in the saucepan, then turn off the heat and reduce it to the desired thickness.

Serve the dumplings, lamb legs, and sauce together on a plate.