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.
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.
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.