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Pastrami Leg of Lamb

Sous Vide Pastrami by Michael Sterioff

I choose to use your recipe because I love you guys for doing the work I'd love to be doing. Keep up the good work. I have a friend, East Indian, who won't eat beef, go figure, so I decided to Pastrami a leg of lamb. I cut your brine in half and in proportion to the size of the leg. Brined it just like you said but did it for 8 days, just because I forgot to get it out. Late day or something. Then cold smoked using pecan for 4 hours then 48 hours for the Sous Vide. Made your mustard seeds pickles too. Then made some fresh baked Focaccia Squares, sliced them up, added thinly sliced pastrami lamb, topped with mustard pickles, then toasted that up with swiss cheese. After toasting we added the sauerkraut and yellow mustard, sliced an served. It was the bomb! Thank you, I will make this a regular item at my café. Thank you so much. Michael

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