Home >Recipes >Lamb Stuffed with Fig Mostarda

Serves: 6

• Wine Grape Glaze/Mustard Fruits
• 3/4 cup sugar
• 1/2 cup water
• 1/2 Serrano chili
• 1 bay leaf
• 1 cup dried figs, sliced
• 2 apples, peeled
• 1 pear
• 1 tsp salt
• 1/4 cup dijon mustard
• 2 cups white wine

• Toasted Spice
• 4 tbsp fennel, toast in dry pan until it begins to lightly smoke, let cool
• 2 tbsp coriander, toast in dry pan until it begins to lightly smoke, let cool
• 2 tsp salt, grind and mix
• 1 tsp cinnamon
• 2 tsp chili powder

• Pink Chickpea and New Press Olive Oil Passatina
• 1 1/2 cups dried pink chickpeas
• 1/2 onion
• 1 celery rib, quartered
• 1 carrot, quartered
• 1 clove garlic, peeled and lightly crushed
• 1 bay leaf
• 2 cloves garlic, peeled and lightly crushed
• 3 fresh sage leaves
• 3 tbsp extra-virgin olive oil
• 1/2 cup best quality extra virgin olive oil
• sea salt, preferably gray salt, and freshly ground black pepper

• Roasted Rack of Lamb
• 2 6-bone lamb racks
• 1 tbsp toasted spice rub
• 2 cups mustard fruits

• Fried Rosemary
• 12 each whole rosemary sprigs

Preparation Time: 30 minutes
Cooking Time: 3 hours

Wine Grape Glaze/Mustard Fruits: Boil sugar and water. Cook until light brown. Add the Serrano chili, bay leaf, fruit, wine and boil until sugar melts, add salt and cook until thick. Finish with mustard and remove to a shallow pan, chill until cold.

Toasted Spice: Combine ingredients and reserve.

Pink Chickpea and New Press Olive Oil Passatina: Precook the beans. Place the chickpeas in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover and remove from the heat. Let stand for 1 hour, then drain. Return the chickpeas to the saucepan along with the onion, celery, carrot, garlic and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over moderately low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the chickpeas are almost tender, about 20 minutes. Sauté the sage and sliced garlic on the 3 tbsp olive oil and add to chickpeas and salt to taste and continue cooking until the beans are tender. Remove from the heat and let cool in the liquid. Drain the liquid from the chickpeas. Measure the chickpeas and put in a blender. Measure half of the volume of the chickpeas with the pea liquid and add liquid to blender. Puree smooth with remaining olive oil.

Roasted Rack of Lamb: Using a wooden spoon handle, make a hole through the eye of each lamb and stuff with wine grape glaze/mustard fruits. Season with salt and spice and sauté light brown in sauté pan with olive oil.

Put in oven until internal temp 125°F. Let rest 8 minutes and cut into 2 bone pieces and serve with spoon of chickpeas puree, and 1 tbsp mustard fruits plus drizzle of extra-virgin olive oil.

Fried Rosemary: Fry rosemary sprigs for 45 seconds in 375 degree peanut oil. Pat dry, pick off the rosemary leaves from the sprig and chop finely.