Seared Lamb With Summer Fruit Mostarda Food

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

GREEK BEANS WITH SEARED LAMB

Steps:

• Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
• Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
• Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.

SEARED LAMB WITH SUMMER FRUIT MOSTARDA

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.