(Serves 6)

For roasting the Portobello Mushrooms and preparing the Jus:

3 large Portobello Mushrooms

1/2 cup Chicken stock

1/4 cup dry White Wine

1 tbsp. chopped Marjoram

2 cloves roasted Garlic

Salt and freshly ground White Pepper to taste

Place portobello mushrooms in a roasting pan and cover with above ingredients. Wrap with aluminum foil and place into a 450 oven. Cook for thirty minutes until tender. Cool mushrooms and reserve juice. Remove ribs from mushrooms and cut into fine dice.

½ cup Veal Demi-Glaze or Browned Meat Stock (see note on entree Day #1)

1/2 cup reserved Portobello Juice

1 tbsp. cold Butter

Salt and freshly ground White Pepper to taste

Just prior to service, reduce the two liquids until lightly syrupy. Remove from heat, season and swirl in the cold butter.

For the Barding:

6 strips of Celery Root, approximately 5" long and 1/4" x 1/4" in size

6 strips of Parsnip, approximately 5" long and 1/4" x 1/4" in size

12 strips of Carrot, approximately 5" long and 1/4" x 1/4" in size

18 leaves of Spinach

3 tbsp. finely grated Gruyere Cheese

Salt and freshly ground White Pepper

Blanch root vegetable strips in boiling salted water. Remove and shock in ice water. Drain, dry and sauté in oil ensuring that they are fully cooked. Season and reserve. Blanch spinach in boiling salted water. Remove and shock in ice water. Drain, dry and lay spinach out in rectangular fashion, 3 leaves each, on 6 pieces of plastic wrap. Arrange 1 strip celery root, 1 strip of parsnip and 2 strips carrot on spinach, all lying in the same direction. Sprinkle with gruy re cheese, salt and freshly ground pepper. Using plastic as a guide, roll root vegetables tightly in spinach. Freeze solid and reserve.

For the Schupfnudels:

1 tbsp. Poppy Seeds, crushed in a spice grinder

2 tbsp. Milk

1/2 lb. Potatoes

1/4 cup Cream of Wheat

1/4 cup All Purpose Flour

1 Egg

Salt, freshly ground White Pepper and Nutmeg to taste

In a small sauce pan boil the poppy seeds until the milk is completely absorbed. Boil potatoes in salted water, press through a sieve. In a large bowl add egg, cream of wheat and flour. Mix together by hand until it becomes a solid dough. Add poppy seeds, salt, pepper and nutmeg to taste. Form dough into finger thick noodles and blanch in lightly salted water approximately 3-4 minutes. Cool. At serving time toss Schupfnudels in buttered skillet until golden brown and serve.

For the Loin:

3 large Lamb Loins, trimmed, free of fat and sinew, approximately 2 lbs.

2 tbsp. Vegetable Oil

1 tbsp. chopped Sage

Salt and freshly ground White Pepper

Pre-heat oven to 350 degrees. Prepare lamb loins for barding by cutting into 2 pieces each. Using either a barding needle or other thin object, pierce loins lengthwise, directly through the center of the loin. Widen the hole using a very clean sharpening steel or dowel. (Using a steel works well however make sure you scrub first. Steels are magnetic and full of metal filings). Lubricate the hole with vegetable oil. Unwrap frozen root vegetable-spinach wraps and slide them into the lamb. Marinate with remaining oil and sage. Season with salt and pepper. Heat a heavy skillet and add oil. Sear lamb over high heat until golden brown. Place in oven and cook until medium rare. Remove and allow to rest for 8-10 minutes.

Heat diced mushrooms and add mushroom jus. Arrange Schupfnudels on plate and slice loins into 3 pieces each. Lay 3 pieces of roasted loin on each plate against schupfnudels. Drizzle with mushroom jus and serve.