Hot stone

Name: Hot stone
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 double lamb chops (approx. 150 g each); 1 untreated lemon; 1 TEASPOON dried rosemary; 7-10 Tbsp Pepper; 1/8 l Oil; 2 double chicken fillets (approx. 250 g each); 1 medium onion; 7-10 Tbsp two stems of parsley; 1/8 l dry sherry; 7-10 Tbsp Curry; 7-10 Tbsp Sweet peppers; 1/2 medium red and yellow pepper; 100 g Turkey liver; 8 discs (50 g) Bacon; 1/2 bunch Parsley; 1 medium-sized apple; 1 medium-sized fennel bulb; 2 TABLESPOONS Oil for coating the "Hot Stone"; 1 Garlic clove; 1 medium onion; 1 collar Parsley and chives; 1/2 potty Sage, basil and thyme; 1/8 l White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1/8 l Oil; 175 g Whole milk yoghurt; 3 TABLESPOONS Mayonnaise; 1 TEASPOON Ginger powder