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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.
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 pepperSauté tomatillos, jalapeño, and garlic in clarified butter until
Lamb Tenderloin6 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
“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
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