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.
“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…