Grilled Pastrami-Spiced Lamb Top Sirloin recipe
All Recipes Meat and Poultry Recipes Lamb
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
Nutrition Info
- 304.5 caloriescarbohydrate: 5.9 gcholesterol: 68.2 mgfat: 23.2 gfiber: 2.1 gprotein: 18.5 gsaturatedFat: 7.8 gservingSize: -sodium: 1599 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Grilled Pastrami-Spiced Lamb Top Sirloin
Directions
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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.