Tuesday, March 27, 2018

Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like; just as long as you “overcook” it. Don’t worry, those quote marks are there for a reason.

By “overcook,” I simply mean longer than we would normally grill a relatively tender cut of lamb. While this would be perfectly fine cooked to a rosy-pink interior, I want to go just past medium for this particular recipe, since not only do I want a pastrami-like flavor profile, I also wanted it to have a firmer texture, and to be able to absorb the maximum amount of smoke.

And yes, I know, we could’ve actually smoked it, but that’s not this video. Anyway, by pulling the meat off at about 140 F. internal temp, with the carryover heat, you’ll still have beautifully moist, tender meat, but won’t have any of that chewiness you sometimes get with rare or medium rare lamb. Of course, suit yourself, but that’s the official recommendation from someone who loves medium-rare meat.

Even if you don’t end up using the same spice rub, I hope at the very least you’ll consider lamb top sirloin the next time you’re looking for something easy, and a little bit different for the grill. It generally comes fully trimmed, and ready to grill, not to mention at a relatively reasonable price compared to lamb chops. So, whether you’re looking for something a little different for your Easter dinner, or upcoming cookout, I really do hope you give this a try soon. Enjoy!


Ingredients for 2 portions:
2 lamb top sirloins (about 8 ounces each)
For the wet rub:
2 tablespoons freshly ground black pepper
2 tablespoons ground coriander
1 tablespoon kosher salt (about 2 teaspoons table salt)
1 teaspoon paprika
1/4 teaspoon cayenne
2-3 tablespoons olive oil, or enough to make a paste
For the sauce:
1/4 cup plain yogurt
1 tablespoon Dijon mustard
1 minced garlic clove
2 teaspoon freshly minced mint

3 comments:

Jason Smith said...

I love it when you explore "off the beaten trail" food. Also I applaud your bold culinary creativity. Great Job CJ!

Wulff said...

Hey Chef John,
the recipes are awesome as usual but I can't
get to the "Duck, 2 ways." video you posted
on About.com. (It's gone.)
I'm dying to make the legs recipe again
but I cant remember the cooking time or ingredients.
Help!
lol.

BBQ 4Fun said...

Chef John, what temp were you running your grill at? Looks great!