Seared Lamb With Summer Fruit Mostarda

I’ll never forget the summer I spent working on a small farm in Tuscany. The days were long and hot, filled with the scent of sun-baked earth and ripening fruit. Evenings were spent gathered around a rough-hewn table, sharing simple, rustic meals made with the day’s harvest. It was there I first tasted a dish similar to this Seared Lamb with Summer Fruit Mostarda – the sweetness of ripe cherries and figs playing against the savory richness of perfectly seared lamb, a symphony of flavors that perfectly captured the essence of summer. That memory is evoked with every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1 tablespoon mustard seeds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• ½ cup honey
• 2 tablespoons Mirassou Sauvignon Blanc wine
• 1 ½ cups strawberries, hulled and quartered
• 1 ½ cups cherries, pitted and halved
• 1 ½ cups fresh figs, quartered*
• 2 lbs boneless leg of lamb, trimmed
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 cup Mirassou Merlot
• 2 cups beef stock, reduced to 1 cup
• 4 cups arugula

*May substitute additional cherries and strawberries for figs when they are not available.

Equipment Needed

• Small skillet
• Cutting board
• Medium saucepan
• Large skillet
• Oven

Instructions

1. Begin by preparing the mostarda. Toast the mustard seeds in a small skillet over medium heat until they become fragrant, about 2-3 minutes. Be careful not to burn them.
2. Transfer the toasted mustard seeds to a cutting board and crush them coarsely with the bottom of a clean saucepan or a meat mallet. This releases their flavor.
3. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté for about 5 minutes, or until softened and translucent, being careful not to brown.
4. Deglaze the pan with the Mirassou Sauvignon Blanc wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by about half, concentrating its flavor.
5. Stir in the honey and Dijon mustard and cook until the mixture is warmed through and well combined. Remove from heat and set aside.
6. In a bowl, combine the strawberries, cherries, and figs. If figs are unavailable, substitute with additional cherries and strawberries. Gently stir the fruit into the honey-mustard mixture.
7. Preheat your oven to 400°F (200°C).
8. Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe skillet over high heat. The skillet should be large enough to accommodate the lamb without overcrowding. A cast iron skillet works perfectly here.
9. Season the boneless leg of lamb generously with salt and pepper on all sides.
10. Once the oil is shimmering and very hot, carefully add the lamb to the hot skillet. Sear the lamb well on all sides, creating a beautiful golden-brown crust. This will take about 3-4 minutes per side. The searing process is crucial for developing flavor and sealing in the juices.
11. Transfer the skillet with the seared lamb to the preheated oven and roast until the lamb is cooked to your desired level of doneness. For medium-rare, roast to an internal temperature of 130-135°F (54-57°C); for medium, roast to 135-140°F (57-60°C). The roasting time will depend on the thickness of the lamb, but it will generally take about 15-20 minutes. Use a meat thermometer to accurately check the internal temperature.
12. Remove the skillet from the oven and transfer the lamb to a cutting board. Cover loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful lamb.
13. While the lamb is resting, skim off any excess fat from the skillet, leaving the flavorful pan juices behind. Place the skillet back on the stovetop over medium heat.
14. Add the Mirassou Merlot to the skillet and cook, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half.
15. Add the reduced beef stock to the skillet and continue to cook until the mixture is reduced and slightly thickened, creating a rich and flavorful sauce. This will take about 5-7 minutes.
16. To assemble the dish, spoon a generous amount of the summer fruit mostarda onto each of four plates.
17. Thinly slice the rested lamb against the grain and arrange the slices on top of the fruit mostarda.
18. Drizzle a little of the sauce from the pan over the lamb.
19. In a separate bowl, toss the arugula with a little extra virgin olive oil, salt, and pepper. Pile the arugula onto the lamb.
20. Serve immediately and enjoy.

Expert Tips & Tricks

• For a richer mostarda, consider adding a splash of balsamic vinegar at the end of the cooking process.
• If you don’t have reduced beef stock on hand, you can use regular beef stock, but you’ll need to simmer it for a longer time to reduce it to the desired consistency.
• To ensure even cooking, make sure the lamb is at room temperature before searing.
• Don’t overcrowd the pan when searing the lamb, as this will lower the temperature of the oil and prevent it from browning properly. If necessary, sear the lamb in batches.
• If you prefer your lamb more well-done, simply roast it for a longer time, but be careful not to overcook it, as it can become dry.

Serving & Storage Suggestions

This Seared Lamb with Summer Fruit Mostarda is best served immediately, allowing the flavors and textures to be at their peak. The combination of the warm lamb, sweet fruit, and peppery arugula creates a delightful contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The lamb is best reheated gently in a skillet with a little of the sauce to prevent it from drying out. The mostarda can be served cold or at room temperature. The arugula is best added fresh, as it tends to wilt when stored.

This dish is not recommended for freezing, as the texture of the fruit and lamb may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	877.6 kcal	N/A
Calories from Fat	453 g	52%
Total Fat	50.4 g	77%
Saturated Fat	18.5 g	92%
Cholesterol	156.5 mg	52%
Sodium	570.8 mg	23%
Total Carbohydrate	51.9 g	17%
Dietary Fiber	3.2 g	12%
Sugars	45.4 g	N/A
Protein	44.5 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegetarian option, substitute the lamb with grilled halloumi cheese or seared portobello mushrooms.
• Experiment with different types of fruit in the mostarda, such as peaches, plums, or blackberries.
• Add a pinch of red pepper flakes to the mostarda for a touch of heat.
• Use a different type of mustard, such as whole-grain mustard or stone-ground mustard, for a different flavor profile.
• If you don’t have arugula on hand, you can substitute it with spinach or mixed greens.

FAQs (Frequently Asked Questions)

Q: Can I make the mostarda ahead of time?
A: Absolutely! The mostarda can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to meld together even more.

Q: What’s the best way to ensure the lamb is cooked to the correct temperature?
A: Using a meat thermometer is the most accurate way. Insert it into the thickest part of the lamb, avoiding bone, and cook to your desired internal temperature.

Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can use other cuts of lamb, such as lamb loin chops or lamb tenderloin. Adjust the cooking time accordingly.

Q: What if I don’t have Mirassou Merlot or Sauvignon Blanc?
A: You can substitute with other dry red or white wines, respectively, such as Pinot Noir or Chardonnay.

Q: Can I grill the lamb instead of searing it in a skillet?
A: Yes, grilling the lamb is a great alternative. Make sure to preheat your grill to high heat and grill the lamb to your desired level of doneness.

Final Thoughts

This Seared Lamb with Summer Fruit Mostarda is a truly special dish that’s perfect for entertaining or simply treating yourself to a restaurant-quality meal at home. The combination of sweet, savory, and peppery flavors is simply irresistible. Don’t be afraid to experiment with different fruits and variations to create your own unique version. I hope you enjoy this recipe as much as I do. Bon appétit!