Grilled Pastrami Spiced Lamb Top Sirloin Food

GRILLED PASTRAMI-SPICED LAMB TOP SIRLOIN

Grilled Pastrami-Spiced Lamb Top Sirloin image

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

Ingredients

2 (8 ounce) lamb top sirloins
2 tablespoons olive oil, or more as needed
2 tablespoons freshly ground black pepper
2 tablespoons ground coriander
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon kosher salt
¼ cup plain yogurt
1 tablespoon Dijon mustard
1 clove garlic, minced
2 teaspoons freshly minced mint

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

Grilled Lamb Chops image

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

Ingredients

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

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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