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Lamb Tenderloin
6 half-pound lamb tenderloins
1/2 cup olive oil
2 teaspoons minced fresh thyme
9 cloves garlic, finely chopped
Salt and pepper to taste
1 pound ground veal
12 ounces oyster mushrooms, finely chopped
1 medium onion, finely chopped
2 cups chopped fresh young spinach
1 cup chopped destemmed fresh mint
2/3 cup chopped roasted macadamia nuts
1/2 cup lightly toasted bread crumbs
2 red bell peppers, roasted, peeled, seeded, and sliced into slender
strips
Instruct butcher to cut open each tenderloin so the resulting
pieces measure 6 by 7 inches and are one quarter inch thick. Rub
lamb with olive oil. Sprinkle both sides with thyme, one third
of the garlic, and salt and pepper. Set aside.
For stuffing, sauté veal, mushrooms, onion, and remaining
garlic in 2 tablespoons of olive oil until vegetables wilt and
veal has browned. Salt and pepper to taste. Stir in spinach, mint,
nuts, and bread crumbs and heat through.
Preheat oven to 350 degrees. Place lamb on countertop and evenly
distribute stuffing on each piece. Place pepper slices on mixture,
reserving some for decoration, and roll up; tie with string as
you would a rolled roast. Brown lamb in heavy skillet over high
heat in remaining olive oil. Remove to baking pan and roast in
oven for 7 minutes, until medium rare.
Tomatillo-Mint Sauce
1 pound fresh tomatillos, quartered
1 jalapeño, seeded and chopped
2 tablespoons finely chopped fresh garlic
3 tablespoons clarified butter
1 cup sherry
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup chopped destemmed fresh mint
1 teaspoon ground black pepper
Sauté tomatillos, jalapeño, and garlic in clarified
butter until soft. Add remaining ingredients and cook over low
heat for 7 minutes, stirring occasionally.
Edible Flowers
1/2 cup fresh soft goat cheese
24 edible flowers (preferably trumpet-shaped)
Whip goat cheese in blender until smooth; pipe or spoon into
flowers.
To serve, arrange slices of stuffed lamb on plate atop tomatillo
sauce. Decorate lamb with remaining pepper strips and garnish
plate with flowers. Serves 6.
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Post Oak Grill
1415 S. Post Oak Lane
Houston, Texas
"Mixing so many flavors, you wouldn't think the dish would turn
out," says Ethel Fisher, the executive chef and co-owner of Houston's
Post Oak Grill. But it does, and more is more in this unlikely
pairing of lamb and not-so-subtle tomatillo sauce. Fisher spent
twenty years traveling throughout Europe and South America, where
she peeked into kitchens and learned to trust her instinct for
wild combinations. Her reason for putting goat cheese in edible
flowers: "If I fill the flowers with something, the diner has
a reason to try them."
Meat & Dairy
6 half-pound lamb tenderloins
1 pound ground veal
butter
1/2 cup fresh soft goat cheese
Produce
fresh thyme
2 -3 heads garlic
12 ounces oyster mushrooms
1 medium onion
2 cups fresh young spinach
mint to equal 1 1/2 cups after trimming stems
2 red bell peppers 2/3 cup
1 pound fresh tomatillos
1 jalapeño
24 edible flowers (preferably trumpet-shaped)
Grocery
olive oil
macadamia nuts
bread crumbs
soy sauce
brown sugar
salt
pepper
Liquor Store
sherry |
