GRILLED PASTRAMI-SPICED LAMB TOP SIRLOIN
Will it pastrami? is what I wanted to know about lamb top sirloin, one of my favorite cuts. The answer is yes. The subtle gaminess of the meat works perfectly with the aromatic spices of this pastrami-inspired rub, which gets activated by the heat and smoke of the grill. Served over my Green Quinoa Tabbouleh with yogurt sauce and a sprig of mint.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 2h36m
Yield 4
Number Of Ingredients 11
Steps:
- Cut 4 to 5 slashes, about 1/4-inch deep, in a crosshatch pattern on both sides of the lamb.
- Pour 1/2 tablespoon of olive oil into a bowl. Add black pepper, coriander, paprika, cayenne pepper, and kosher salt. Whisk together; add enough olive oil to make a paste. Rub lamb pieces into the spice mixture until thoroughly coated. Cover with plastic wrap and marinate in the refrigerator for at least 2 to 3 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place lamb on the grate. Grill to a doneness between medium and medium-well, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Transfer lamb to a plate and let cool, about 5 minutes. Slice thinly. Mix yogurt, mustard, garlic, and mint together; serve sauce with the lamb.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 5.9 g, Cholesterol 68.2 mg, Fat 23.2 g, Fiber 2.1 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 1599 mg, Sugar 1.2 g
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Aniefon Essien
[email protected]I'm disappointed that this recipe didn't turn out better. I was really looking forward to trying it.
Muavia Swati
[email protected]I followed the recipe carefully, but the lamb was still tough. I think the problem might have been the quality of the meat.
Amberjade Stirk
[email protected]I'm not sure what went wrong, but this recipe did not turn out well for me.
Kamrunnahar Trisha
[email protected]Avoid this recipe at all costs!
Simaa Sharma
[email protected]I would not recommend this recipe to anyone.
Deshia Kitchen
[email protected]This recipe was a disaster! The lamb was tough and dry, and the pastrami spices were way too salty.
Sandip Dish home
[email protected]Overall, I thought this was a good recipe. The lamb was tender and the flavors were nice. However, I think it could be improved with a few tweaks.
Fahri Ali
[email protected]I found the pastrami spices to be a bit overpowering. I think I would use less next time.
Jeremiah Adekk Dogo
[email protected]The lamb was a little overcooked for my taste, but the flavors were still very good.
Peige Black
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was cooked evenly and the pastrami spices were a great addition.
Md papirul Islam
[email protected]This dish was a hit at my last dinner party. Everyone raved about the tender lamb and the delicious pastrami spices.
Ashley Myers
[email protected]Amazing recipe! The lamb was incredibly tender and flavorful. The pastrami spices gave it a unique and delicious twist.
Brian Mzotsho
[email protected]This grilled pastrami-spiced lamb top sirloin was an absolute delight! The flavors were incredibly rich and complex, with the pastrami spices adding a perfect savory touch to the tender lamb. The meat was cooked to perfection, with a slightly charred