Jess Bograd’s Lamb Pastrami and Parmesan Grits entrée reads a little like New York deli meets Southern diner. The recipe calls for a generous helping of Parmesan grits topped with sliced lamb pastrami and pickled mustard slaw. “As an entrée, the dish needs a starch that would hold up to the bold flavors of the pastrami,”she explains. The chef found the Aussie Select Lamb Pastrami to be “different, yet familiar. It had the gaminess that comes with lamb, but held up to the bold spice of a pastrami seasoning.”
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