1 tablespoon mustard seeds |
1 tablespoon extra virgin olive oil |
1 tablespoon minced shallot |
1 tablespoon dijon mustard |
1/2 cup honey |
2 tablespoons mirassou sauvignon blanc wine |
1 1/2 cups strawberries, hulled and quartered |
1 1/2 cups cherries, pitted and halved |
1 1/2 cups fresh figs, quartered |
2 lbs boneless leg of lamb, trimmed |
salt and pepper |
2 tablespoons extra virgin olive oil |
1 cup mirassou merlot |
2 cups beef stock, reduced to 1 cup |
4 cups arugula |