What do you do with pavolova, lamb shanks, wheatgrass and pizza cheese?  Normally, you think juice when you hear about wheatgrass, but this is not what I’m going to make.  With the lamb, you could go with curry, but you can also make some sort of casserole.  In addition to the mandatory ingredients, I would also include rapini, eggplants, mushrooms, tomatoes, onions as well as some herbs and quinoa.

First, I would get the quinoa cooking.  Then, I’d debone the lamb, then cut them into smaller pieces before placing the meat in the grinder.  The ground meat will then be seasoned with salt and pepper before being browned with a bit of garlic and onions.  The vegetables, cut into smaller pieces, would be cooked in a separate saucepan.

While everything is cooking, the pavlova would be crumbed and wheatgrass, chopped.  The meat, quinoa and vegetables will then be mixed along with some of the cheese in a casserole dish and topped with wheatgrass.  The casserole will then be baked in a 350 F oven for 25 minutes.  While it’s baking, I would prepare a light green salad made with arugula, tomatoes and more wheatgrass.  The pavlova will be used with a bit of balsamic vinegar and olive oil as a salad dressing, giving it a bit of a sweet taste.  Not exactly my most creative idea, but it’s something that I’ll consider trying in real life.

Ingredients for other courses in this episode included shrimp, headcheese, pineapple and Yorkshire pudding.

Image: Joe Gough/ShutterStock