Seared Lamb With Summer Fruit Mostarda Recipes
SEARED LAMB WITH SUMMER FRUIT MOSTARDA
A savory and sweet main dish. Pair with Mirassou California Merlot. For more recipes and wine pairings, visit cookbook.mirassou.com.
Provided by MirassouWinery
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast mustard seeds in a small skillet until they become fragrant. Transfer to a cutting board and crush with the bottom of a clean saucepan. Heat 1 tablespoon oil in a medium saucepan. Add shallots and mustard seeds; sauté for 5 minutes. Deglaze with Sauvignon Blanc and cook until wine has reduced. Stir in honey and Dijon and cook until mixture is warmed through; set aside.
- Heat 2 tablespoons oil in a large skillet over high heat. Season lamb with salt and pepper and add to hot skillet. Sear well on both sides, then transfer to oven and roast until lamb is cooked to your liking. Remove lamb from skillet and cover to keep warm. Skim fat from skillet and add Merlot and reduced beef stock. Cook until mixture is reduced and slightly thickened.
- Stir strawberries, cherries and figs into honey mixture and spoon onto 4 plates. Thinly slice lamb and place on top of fruit; drizzle with a little sauce from pan. Toss arugula with a little olive oil and season with salt and pepper; pile onto lamb.
- *May substitute additional cherries and strawberries for figs when they are not available.
Nutrition Facts : Calories 877.6, Fat 50.4, SaturatedFat 18.5, Cholesterol 156.5, Sodium 570.8, Carbohydrate 51.9, Fiber 3.2, Sugar 45.4, Protein 44.5
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