Seared Lamb With Summer Fruit Mostarda - cooking recipe

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

Preparation

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; saute 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.