Seared Lamb With Summer Fruit Mostarda Recipes

MOSTARDA

Mostarda image

Serve this with our Roasted Boar (or Pork).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 1/4 cups

Number Of Ingredients 9

Ingredients

2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper

Steps:

Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

SEARED LAMB WITH SUMMER FRUIT MOSTARDA

Seared Lamb With Summer Fruit Mostarda image

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

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
2 tablespoons extra virgin olive oil
1 cup mirassou merlot
2 cups beef stock, reduced to 1 cup
4 cups arugula

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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