Seared Lamb With Summer Fruit Mostarda Recipes

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.

Steps:

• Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.
• Heat oven to 450 degrees. Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.
• As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
• Remove lamb to a cutting board. Place skillet back on stove. Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.
• Add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Spoon turnips and potatoes around it. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.

Steps:

• Season the lamb chops all over with salt and pepper.
• Heat the oil in a large skillet over medium-high heat.
• Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
• Transfer to a large plate, cover loosely with foil, and keep warm.
• Repeat with the remaining two chops.
• Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
• Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
• Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
• Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
• Remove the skillet from the heat and stir in the dill.
• Season to taste with salt and pepper.
• Serve the lamb with the sauce.