Prep Time
15 MIN
Cook Time
3-4 HRS
Total Time
4 HRS, 15 MIN
Servings
6-8
Ingredients
- 1 bone-in leg of American lamb (5-7 lbs)
- Kosher salt
- 2 Tbsp black peppercorns
- 1 Tbsp coriander seeds
- 1 Tbsp mustard seeds
- 1 Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp ground white pepper
- 1⁄2 tsp cayenne pepper (optional, for a kick)
- 4 garlic cloves, minced
- 3 Tbsp Dijon mustard
- 1 cup beef or chicken broth
Directions
1. Prep the Pastrami Spice Rub:
Toast black peppercorns, coriander seeds, and mustard seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant.
Grind the toasted spices using a spice grinder or mortar and pestle (a little coarse is good).
Mix with smoked paprika, cumin, garlic powder, onion powder, brown sugar, white pepper, and cayenne (if using).
2. Season & Marinate the Lamb:
Pat the American lamb dry and score the fat in a crisscross pattern.
Rub the entire leg with kosher salt (about 11⁄2 tsp per pound).
Coat the lamb with the Dijon mustard, then press the pastrami spice blend all over.
For deeper flavor, refrigerate overnight, and rest at room temperature for 30 minutes before roasting.
3. Slow-Roast the Lamb:
Preheat oven to 300°F.
Place lamb on a rack in a roasting pan, fat-side up. Pour broth into the bottom of the pan.
Roast for 3 to 4 hours, basting every 30 minutes with pan juices. The crust should darken beautifully.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
