Chef Jeff McInnis Aussie Lamb Pastrami
- Prep time 120Hr
- Cook time 9Hr
- Technique Smoked
- Meat Lamb
- Cut Shoulder
- Serves 21
with pickles, mustard, and rye bread
Ingredients
Brine
- 2 ½ quarts water
- 6 ounces kosher salt
- 5 grams pink curing salt #1
- 3 ounces sugar
- 1 ½ teaspoons black peppercorns
- 2 each bay leaves
- ¼ cup coriander seeds
- ¼ cup yellow mustard seeds
- 1 head garlic, cloves separated
- 2 ½ quarts ice water
- 12 pounds Australian square cut lamb shoulder, bone in
Rub
- ½ cup smooth Dijon mustard
- ½ cup light brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons ground coriander
- 1 tablespoon mustard powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon coarse ground pepper
- 1 tablespoon paprika
Smoke
- 2 pounds maple/hickory blend hard wood chips
Method
Brine:
- In a large sauce pot, combine the water, salts, sugar, peppercorns, bay leaves, coriander, mustard, and garlic. Bring to a simmer and cook for 15 minutes. Turn off and let cool for an hour.
- Dump the ice into the brine to cool it completely.
- Put the lamb in a large, deep hotel pan and dump the chilled brine over the shoulders. Make sure they are separated and refrigerate them in the brine for 4 days.
Rub:
- Remove the lamb shoulders from the brine and pat them dry. Place them on a wire rack over a sheet pan.
- Brush the lamb all over with the mustard.
- Combine the remaining rub ingredients and coat the lamb generously with the rub. Let it rest, refrigerated, for 18 to 24 hours.
Smoke:
- Heat a smoker with the wood chips to 300°F.
- Smoke the lamb until the interior temperature is 165°F, 4 or 5 hours.
- Remove the lamb and wrap each one with foil or butcher paper, adding 8 ounces butter to each packet.
- Return them to the smoker and cook until the lamb reaches 200°F, 2 ½ to 4 hours more.
- Remove the lamb shoulders and let them rest for 1 hour or hold warm at 150°F for later service.
- To serve, slice and arrange on a platter with garnishes.
