Grilled Lamb With Plum Mostarda and Blistered Shishitos

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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.

Grilled Lamb With Plum Mostarda and Blistered Shishitos Recipe
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

  1. 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.)

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

  6. Season lamb with flaky salt and black pepper. Serve with shishitos and mostarda.

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