Ingredients for the second (i.e. main) course on the fifth episode of this season’s Chopped Canada were: lamb crown, tomato sauce, nutritional yeast and chrysanthemum leaves. The first thing that came to mind was roast lamb. But I was trying to figure out what exactly to do with it (if I were to make this recipe at all – LOL!). It ranged from making stew (but that’s a waste of good meat) to pasta (again, a waste of good meat), but roast lamb with chrysanthemum and pine nuts (think of it as a pesto of sorts).
Couldn’t find an image of uncooked crown of lamb, so this’ll have to do
Chrysanthemum Leaves
The lamb would first be cut into individual pieces and then rubbed with salt and pepper. Some of the chrysanthemum, along with some pine nuts, garlic, nutritional yeast and a bit of tomato sauce are put in a food processor or chopper and pulsed several times until puréed. It is then rubbed onto the individual lamb chops, placed on a baking sheet and cooked in a 375 oven for 10-12 minutes (or to your liking). While the meat is being cooked, a simple salad using the remaining chrysanthemums and beets (which were roasted earlier), along with goat cheese is created with some extra virgin olive oil and balsamic vinegar. To complete the dish, sliced ciabbata are grilled and drizzled with olive oil. The meal is plated on a rectangular plate with the lamb placed in the centre and salad and bread on either side.
Image credits: tlorna (lamb) and jitthiluk (chrysanthemum leaves). Both via ShutterStock
