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 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