Seared Lamb With Summer Fruit Mostarda: A Taste of Sunshine

The first time I tasted lamb with fruit, it was a revelation. I was at a small trattoria nestled in the rolling hills of Tuscany, the air thick with the scent of rosemary and sun-baked earth. The chef, a stout woman with flour dusting her apron, presented a plate of perfectly pink lamb alongside a vibrant medley of cherries and figs glistening with balsamic glaze. That unexpected harmony of savory and sweet has stayed with me, a constant reminder of how simple, fresh ingredients can create culinary magic. This Seared Lamb with Summer Fruit Mostarda is my homage to that unforgettable experience, a celebration of summer’s bounty and the joy of unexpected flavor combinations.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 1 tablespoon mustard seeds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1/2 cup honey
• 2 tablespoons Mirassou Sauvignon Blanc wine
• 1 1/2 cups strawberries, hulled and quartered
• 1 1/2 cups cherries, pitted and halved
• 1 1/2 cups fresh figs, quartered*
• 2 lbs boneless leg of lamb, trimmed
• Salt and pepper, to taste
• 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 and start to pop slightly. This should take just a few minutes. Be careful not to burn them.
2. Immediately transfer the toasted mustard seeds to a cutting board. Using the bottom of a clean saucepan or a spice grinder, crush them coarsely. You want to release their flavor without turning them into a powder.
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. Avoid browning the shallots, as this can impart a bitter flavor.
4. Deglaze the saucepan with the Mirassou Sauvignon Blanc wine. Increase the heat slightly and cook until the wine has almost completely reduced, leaving just a syrupy residue. This intensifies the wine’s flavor and removes some of the alcohol.
5. Stir in the honey, Dijon mustard, and the crushed mustard seeds. Cook until the mixture is warmed through and well combined. Taste and adjust the seasoning if necessary. Set the mostarda aside to allow the flavors to meld.
6. Now, focus on the lamb. Heat 2 tablespoons of extra virgin olive oil in a large skillet over high heat. Make sure the skillet is very hot before adding the lamb; this is essential for achieving a good sear.
7. Season the boneless leg of lamb generously with salt and pepper on all sides. Don’t be shy with the seasoning, as this is the only opportunity to flavor the lamb directly.
8. Carefully add the lamb to the hot skillet. Sear it well on all sides, creating a rich, golden-brown crust. This will take about 3-4 minutes per side. A good sear not only adds flavor but also helps to seal in the juices.
9. Transfer the skillet with the seared lamb to a preheated oven. Roast until the lamb is cooked to your desired doneness. For medium-rare, roast to an internal temperature of 130-135°F (54-57°C); for medium, roast to 140-145°F (60-63°C). The exact cooking time will depend on the thickness of the lamb, but it will generally take about 15-20 minutes.
10. Remove the lamb from the skillet and place it on a cutting board. Cover it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
11. While the lamb is resting, prepare the sauce. Skim off any excess fat from the skillet you used to sear the lamb. Return the skillet to the stovetop over medium heat.
12. Deglaze the skillet with the Mirassou Merlot. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these bits are packed with flavor.
13. Add the reduced beef stock to the skillet. Cook until the mixture is reduced and slightly thickened, forming a rich, flavorful sauce. This will take about 5-7 minutes.
14. While the sauce is simmering, gently stir the strawberries, cherries, and figs into the honey mostarda. If you are substituting additional cherries and strawberries for figs (when they are not available), that’s perfectly fine. Gently fold the fruit into the mostarda to combine.
15. To assemble the dish, spoon the fruit mostarda onto four plates.
16. Thinly slice the rested lamb against the grain and arrange the slices on top of the fruit.
17. Drizzle a little of the sauce from the pan over the lamb.
18. Toss the arugula with a little olive oil, salt, and pepper. Pile the arugula onto the lamb. Serve immediately.

Expert Tips & Tricks

• Temperature Control: Use a meat thermometer to ensure your lamb is cooked to the perfect doneness. Inserting the thermometer into the thickest part of the lamb will give you the most accurate reading.
• Resting is Key: Don’t skip the resting period! Resting the lamb allows the juices to redistribute, resulting in a more tender and flavorful final product.
• Make-Ahead Prep: The mostarda can be made a day in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld even further. Bring it to room temperature before serving.
• Pan Sauce Perfection: For a richer pan sauce, add a pat of butter at the end and swirl it in until melted. This will add shine and richness to the sauce.

Serving & Storage Suggestions

Serve the Seared Lamb with Summer Fruit Mostarda immediately after assembling for the best flavor and presentation. The combination of warm lamb, sweet and tangy fruit, and peppery arugula is best enjoyed fresh.

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The fruit mostarda can also be stored separately in the refrigerator for up to 2 days.

To reheat the lamb, gently warm it in a skillet over low heat with a little of the pan sauce. You can also reheat it in the oven at a low temperature (around 250°F/120°C) to prevent it from drying out. Reheating the mostarda is not recommended, as the fruit may become mushy. It’s best served at room temperature.

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%

Variations & Substitutions

• Different Fruit: Feel free to experiment with different seasonal fruits. Peaches, plums, or nectarines would all be delicious in the mostarda.
• Spice it Up: Add a pinch of red pepper flakes to the mostarda for a little heat.
• Herbaceous Twist: Incorporate fresh herbs like mint or basil into the arugula salad for added flavor and aroma.
• Vinegar Glaze: For a richer flavor, try using a balsamic glaze or fig vinegar in the mostarda.

FAQs (Frequently Asked Questions)

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

Q: What if I don’t have Mirassou Sauvignon Blanc or Merlot?
A: You can substitute other dry white and red wines, respectively. A crisp Pinot Grigio would work well in place of the Sauvignon Blanc, and a Cabernet Sauvignon could replace the Merlot.

Q: Can I make this recipe ahead of time?
A: The mostarda can be made a day in advance. The lamb is best served fresh, but it can be cooked ahead of time and reheated gently.

Q: How do I know when the lamb is cooked to the right temperature?
A: Use a meat thermometer and insert it into the thickest part of the lamb. For medium-rare, cook to an internal temperature of 130-135°F (54-57°C); for medium, cook to 140-145°F (60-63°C).

Q: Can I grill the lamb instead of searing and roasting it?
A: Absolutely! Grilling the lamb will impart a smoky flavor that complements the fruit mostarda beautifully. Make sure to preheat your grill to medium-high heat and grill the lamb for about 4-5 minutes per side for medium-rare.

Final Thoughts

This Seared Lamb with Summer Fruit Mostarda is a dish that truly captures the essence of summer. The combination of tender lamb, sweet and tangy fruit, and peppery arugula is a symphony of flavors and textures that will delight your senses. Don’t be afraid to experiment with different fruits and herbs to create your own unique version. I encourage you to try this recipe and share your feedback! Pair it with a crisp glass of Sauvignon Blanc or a light-bodied Merlot for the perfect summer meal.