“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.”
The lamb is stuffed to the brim with veal, mushrooms, garlic, and mint, and the chutney-like tomatillo sauce is tangy, sweet, and salty all at once.