Sheetpan - Grilled Lamb With Plum Mostarda And Blistered Shishitos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1. Butterfly boneless leg of lamb. In a bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture all over the lamb and let marinate for at least 30 minutes.

Step 2

STEP 2. Place lamb on a rack on a sheet tray. Bake at 400°F for 35 minutes, or until an internal temperature of 140°F -145°F is achieved.

Step 3

STEP 3. While the lamb is roasting, prepare the plum mostarda. In a small saucepan, combine diced plums, mustard seeds, sugar, apple cider vinegar, and a pinch of salt. Cook over medium heat until the plums are soft and the mixture has thickened.

Step 4

STEP 4. Remove the lamb from the oven and let it rest for 5 minutes. In a separate skillet, heat some olive oil over high heat. Add the shishito peppers and cook until they are blistered and slightly charred, about 3-4 minutes.

Step 5

STEP 5. Thinly slice lamb on a bias / angle. Serve the lamb with the plum mostarda and blistered shishito peppers on the side.

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