Lamb Pastrami Skewers with Zucchini Pickle + Spring Onion Emulsion

There’s something about the smell of smoke and spice that gathers people. These pastrami skewers have become a bit of a signature around here — charred, sticky, and deeply savoury.

We first served them at a long lunch under the old flame tree and haven’t stopped since. They pair beautifully with a glass of Pinot Noir or Rosé, and are perfect for passing around when friends arrive hungry.

Here’s the full recipe — from cure to grill, with our house pickles and spring onion emulsion to spoon alongside.

* Short on time? Use pre-brined lamb or skip the pickle and serve with a good quality mustard

Step 1 – Cure the Lamb

Prep time: 15 mins + 5 days

Ingredients: 

• 10g allspice

• 10g yellow mustard seeds

• 10g coriander seeds

• 10g black peppercorns

• 5g whole cloves

• 6 cardamom pods

• 6 bay leaves

• 5g ground ginger

• 1 cinnamon stick

• 4L water

• 300g cooking salt

• 25g pink curing salt #1 (optional)

• 100g brown sugar

• 2.5kg lamb topside

Method:

1. Combine all ingredients (except lamb) in a saucepan and bring to a boil. Stir to dissolve salts and sugars.

2. Remove from heat and refrigerate until cold.

3. Submerge lamb fully in the brine using baking paper and a weight. Refrigerate for 5 days.

Step 2 – Cook the Lamb

Cook Time: 1-1.5 hours

Ingredients:

• 5L water

• 500ml white wine

• 200ml cider vinegar

• 1 brown onion (roughly chopped)

• 1 carrot (roughly chopped)

• 4 garlic cloves 

• ½ bunch thyme

• Brined lamb topside

Method:

1.  Combine all ingredients in a pot. Bring to a boil from cold, then reduce to a low simmer.

2. Simmer for 1 hour. Check doneness by slicing a piece - it should be tender but not falling apart.

3. Cool the lamb in the cooking liquid and refrigerate.

Step 3: Zucchini Turmeric Pickles

Prep Time: 2.5 hours

Ingredients:

•  1kg zucchini (thinly sliced)

• 2 white onions (thinly sliced)

• 85g salt

• 125ml water

• 375ml white wine vinegar

• 420g raw sugar

• 1.5 tsp ground turmeric

• 2 tsp yellow mustard seeds

• ¼ tsp chilli flakes

Method:

1. Soak zucchini and onion in salted water for 2 hours.

2. Rinse and strain.

3. Simmer vinegar, sugar, water, and spices until sugar dissolves.

4. Add veg to hot liquid and cook for 3 minutes. Cool and store in airtight container (keeps up to 3 months).

Step 4: Spring Onion Emulsion 

Prep Time:  15 mins

Ingredients:

•  ½ bunch spring onions

• 1 whole egg

• 50g mustard

• Juice and zest of 1 lemon

• 50ml olive oil

• 300ml grapeseed oil

• 30ml water

• Salt

Method:

1. Grill spring onions until soft, then blend with 50ml grapeseed oil into a paste.

2. In a food processor, blend egg, mustard, and lemon for 2 mins.

3. Slowly stream in oils until thick. Add spring onion paste and water. Blend again and season.

Step 5: Grill & Serve

Prep Time: 15 mins

Ingredients:

• Pastrami (sliced)

• Bamboo skewers

• Honey

• Pastrami spice mix

• Spring onion emulsion (from above)

• Pickles (from above)

Method:

1. Soak skewers in water for 10 mins. 

2. Thread sliced pastrami onto skewers.

3. Lightly oil and grill on high heat until hot and crispy.

4. Drizzle with honey and season with spice mix.

5. Serve with pickles and emulsion.

Pair it with:

2024 Glenarty Road Rosé

2024 Glenarty Road Pinot Noir

The smoky-sweet crust and fatty richness of the lamb is lifted beautifully by a fresh Rosé or Pinot Noir with bright fruit and spice.

 If you make it, tag us on Instagram @glenartyroad — we love seeing these dishes land on your tables.