Aromatic, slow-cured lamb rubbed with garlic, paprika, and fenugreek, air-dried then smoked to produce Romania's legendary charcuterie.
Ingredients
2kg bone-in lamb leg
100g coarse salt
6 cloves garlic, crushed
2 tbsp sweet paprika
1 tbsp ground fenugreek
1 tsp ground coriander
1 tsp black pepper
1 tsp dried thyme
Smoking wood: beech or fruit wood
Instructions
1Rub lamb generously on all sides with salt, garlic, and all spices. Press seasonings into the meat.
2Place on a rack in the refrigerator or cold cellar. Cure for 5-7 days, turning daily.
3After curing, rinse off excess salt and pat dry.
4Air-dry in a cool, ventilated space for 24 hours to form a pellicle.
5Cold-smoke over beech or fruit wood for 6-8 hours until deeply aromatic and mahogany-colored.
6Slice paper-thin and serve at room temperature with mustard, bread, and pickles.
Did You Know?
The word "pastrami" used worldwide actually derives from the Romanian "pastramă" — New York deli pastrami traces its origins directly to Romanian Jewish immigrants.