Roast lamb cutlets with vegetables, grilled eggplant and fried potatoes
Put seasoned lamb cutlets on grill and brush them with oil. Insert them into the preheated Retigo convection oven that is set to 160 °C, combination, 20% moisture for 10 minutes + the second phase, hot air, 210 °C for 8 minutes.
Cook the salty cut eggplant at the same time. Fry vegetables at 200 °C, hot air for 7 minutes. Then spread frozen fried potatoes on a teflon foil that is placed on a gastro container. Spray them with oil and fry them at 230 °C for 10 minutes. Serve vegetables and eggplant with a cutlet and fried potatoes.