Grilled Pastrami Spiced Lamb Top Sirloin Food
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
GRILLED LAMB CHOPS
Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
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