Lamb pastrami recipe. Homemade lamb pastrami, smoked.
This is pastrami, but perhaps not the way you’re thinking about it. Not at all similar with the beef pastrami found in deli shops, this is a traditional Romanian way of making lamb pastrami.
Use leaner cuts of meat, I’ve used leg of lamb, there isn’t a lot of fat on it, and I prefer it this way. It will work the same with shoulder, or belly. And it can be made from lamb of all ages, even mutton.
Slice the meat (boneless) into one inch (2.5-3cm) thick pieces.
Make a rubbing mixture from salt (rock salt it’s used by shepherds usually), sweet paprika, garlic powder, black pepper, chili flakes and lots of dried thyme. Other recipes use dried rosemary and juniper, mine doesn’t.
Rub the meat well (sprinkle all over and rub) with the mixture and place into a plastic or glass container. Leave covered in the fridge for 36 hours, turning the pieces of meat every 12 hours, changing the top pieces on the bottom.
Having pieces of meat that were not that thick, I found that 36 hours is enough to get the level of saltiness that I wanted. Once done, remove from the dish, pat dry with a kitchen towel. If you can, hang them outside (if cold enough) to dry for a day, or in the fridge.
Now it can be smoked, I used a warmish temperature, under 90C in the smoker, for one hour, then left to cool and again another one hour. It’s now ready to eat.
Also, this lamb pastrami can be eaten non-smoked. After curing and drying, slice it thinly and fry in oil for a couple of minutes. Or make it on the BBQ whole. Serve with salads, warm polenta, or pickles.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.