Directions

• Remove the stalks from the mushrooms & cut the courgettes and tomatoes in slices
• Precook the potato gnocchi & marinate the lamb chops with rosemary and lemon thyme
• Prepare the eggplant (aubergine) caviar: cut the eggplants (aubergines), sprinkle them with the right amount of olive oil and fresh herbs, then cover them with tin foil & place them in the oven at 180°C / 356°F. After 2 hours, take the eggplants (aubergines) out of the oven, scrape out and finely chop the middle part and adjust seasoning.
• Bring the temperature of the Q-table to 160°C / 320°F (mode 7), add butter and olive oil to the frying area & place the courgette slices in it
• Let them fry on both sides, adjust seasoning with salt and pepper & then put them in a circle
• Place the mushrooms in the circle and let everything fry under the cloche
• In the meantime, season the lamb chops with salt & pepper
• Take away the cloche and fill the mushrooms with the eggplant (aubergine) caviar
• Then place the tomato slices on top and sprinkle all of it with freshly grated Parmesan cheese
• Make a little courgette tower by starting with a yellow slice, followed by a green slice and repeat this. Let the mushrooms cook a little bit longer in the warming area
• Add butter and olive oil again to the frying area, add the lamb chops and let them cook as long as you prefer
• Once ready, place the lamb chops in the warming area & turn them regularly
• Meanwhile, softly heat up the potato gnocchi in butter in the frying area
• YOU DID IT! Place the filled Portobello’s just beside the little tower of courgettes on top of the plate with the potato gnocchi and the lamb chops underneath. Finish it off with a cress of your choice. If you wish, you can present the lamb chops as a ‘repas’ on a side dish as well.