Food Recipes Grilled Lamb With Plum Mostarda and Blistered Shishitos 5.0 (2) 1 Review This easy grilled lamb recipe brings the heat, literally. Shishitos are a fun game of pepper roulette—most are mild, but sometimes you get a fiery one. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 35 mins Total Time: 1 hrs 35 mins Yield: 8 serves This easy dinner party recipe has some make-ahead elements that make day-of cooking easier. Letting the lamb marinate overnight will pump up the flavor. Mostarda might sound like mustard, but it’s actually more like a cross between a compote and a relish made with mustard seeds. Ingredients 5 tablespoons olive oil, divided 1 shallot, chopped 2 tablespoons yellow mustard seeds 2 tablespoons granulated sugar 2 tablespoons red wine vinegar 1 pound plums, pitted and chopped 5 ¼ teaspoons kosher salt, divided 1 5-lb. boneless leg of lamb, butterflied and trimmed 2 tablespoons finely chopped fresh thyme or oregano 2 teaspoons freshly ground black pepper, plus more for serving 12 ounces shishito peppers 1 teaspoon flaky sea salt Directions Heat 1 tablespoon oil in a small saucepan over medium. Add shallot and mustard seeds; cook, stirring occasionally, until seeds begin to pop, about 1 minute. Add sugar, vinegar, and ¼ cup water; cook, stirring occasionally, until sugar dissolves, about 1 minute. Add plums; cook, stirring often, until mixture is thickened and plums are soft, about 6 minutes. Stir in ¾ teaspoon kosher salt. Transfer to a bowl, cover, and refrigerate until ready to serve. (Mostarda can be made and refrigerated up to 3 days in advance.) Rub lamb all over with 2 tablespoons oil; season with thyme, black pepper, and 4 teaspoons kosher salt. Let rest at room temperature for at least 30 minutes and up to 1 hour. (Lamb can be seasoned and refrigerated up to 1 day in advance. Bring to room temperature before grilling.) Prepare grill for medium-high in direct heat. Place lamb over direct heat and grill, uncovered, flipping once, until charred in spots and grill marks appear, about 8 minutes per side. Move lamb to indirect heat. Place a large cast-iron skillet over direct heat. Grill lamb, covered, until a thermometer inserted in thickest portion registers 140°F for medium, 10 to 12 minutes. Transfer to a cutting board; let rest for 15 minutes before slicing. Toss shishitos with remaining 2 tablespoons oil. Add to skillet and cook, tossing, until blistered in spots, 6 to 8 minutes. Season with remaining ½ teaspoon kosher salt. Season lamb with flaky salt and black pepper. Serve with shishitos and mostarda. Rate it Print