The Auctioned Kandinsky

Name: The Auctioned Kandinsky
Yield: 4 people
Ingredients: 8 lamb chops; 600 g sweet potato; 2 red bell peppers; 2 zucchinis; 1 eggplant; 2 red onions; 3 tbsp olive oil; 2 cloves garlic; 1 tsp smoked paprika powder; salt and pepper to taste; 100 ml red wine sauce (store-bought or homemade); 50 ml basil oil (store-bought or homemade)

Based on:

TypeMain course

Serves4 people

DateOctober 15, 2026

A striking main course with lamb chops as auction hammer above a colorful painting of vegetables.

Neatly plated lamb chops on a rectangular bed of roasted vegetables, with colorful sauce streaks as a nod to the expressionist painting and the auction hammer. The chops lie like a gavel above the ‘canvas’, referencing the auction and the famous ‘Das bunte Leben’.

Ingredients

8 lamb chops
600 g sweet potato
2 red bell peppers
2 zucchinis
1 eggplant
2 red onions
3 tbsp olive oil
2 cloves garlic
1 tsp smoked paprika powder
salt and pepper to taste
100 ml red wine sauce (store-bought or homemade)
50 ml basil oil (store-bought or homemade)

Method

Preheat the oven to 200°C.
Peel the sweet potato and cut into thin slices. Slice the bell pepper, zucchini, eggplant, and red onion.
Mix the vegetables with 2 tbsp olive oil, pressed garlic, paprika powder, salt, and pepper.
Arrange the vegetables in a rectangle on a baking sheet lined with parchment. Roast for 30 minutes until golden and cooked.
Brush the lamb chops with 1 tbsp olive oil, salt, and pepper. Grill or fry 3-4 minutes per side until pink inside.
Place the roasted vegetables as a rectangular ‘painting’ on each plate.
Lay two lamb chops diagonally above the vegetables, like a gavel over the canvas.
Drizzle red wine sauce and basil oil in expressive streaks over the vegetables.
Serve immediately.

Serving notes

Serve on white plates for maximum contrast.
Garnish with a sprig of fresh basil for color.
Place the plates neatly in the center of the table, no extra decoration.