Jess Bograd
Senior Director Culinary
City Barbeque

Aussie Select Lamb Pastrami and Parmesan Grits

Recipe courtesy of Jess Bograd
Sponsor: Aussie Select^®

Servings: 24

Ingredients

Pickled Mustard Slaw:

• ½ c seasoned rice vinegar
• 2 Tbsp whole mustard seeds
• 1 Tbsp kosher salt
• 1 Tbsp sugar
• 1 qt shaved green cabbage
• 1 c julienned carrots
• 1 c julienned red onion

Parmesan Grits:

• 2 qt chicken or vegetable stock
• 1 qt heavy cream
• 4 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp granulated garlic
• 4 c quick-cook grits
• 1 c grated Parmesan cheese

Lamb Pastrami:

• 6 lb Aussie Select Lamb Pastrami

Directions

Pickled Mustard Slaw:

1. In a saucepan over medium heat, combine the vinegar, ½ c water, the mustard seeds, salt and sugar. Bring to a boil until the sugar dissolves.
2. In a bowl, combine the cabbage, carrots and onions.
3. Pour the hot pickling liquid over the vegetables. Lightly cover and refrigerate to cool. Allow to chill for 4 hours.

Parmesan Grits:

1. In a large stock pot, bring the stock, cream, salt, pepper and garlic to a boil.
2. Reduce to a simmer and slowly whisk in the grits. Stir until thickened, 5 to 8 minutes.
3. Fold in the cheese and hold warm until needed.

Lamb Pastrami:

1. Preheat the oven to 350⁰F.
2. Place the pastrami on a baking sheet covered with foil. Bake until it reaches an internal temperature of 145°F. Once heated, hold warm and slice to order.
3. To serve, plate 4 oz Parmesan Grits topped with 4 to 6 oz sliced Lamb Pastrami. Finish by topping with Pickled Mustard Slaw.

Chef Notes

Lamb pastrami can be heated, held warm and sliced to order, or sliced while cold and sauteed to order. The mustard slaw is a quick pickle. The color of the red onions will lighten the longer it sits.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley