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Corn Lamb Reuben Sandwich
A hearty twist on the classic Reuben using corned (brined) lamb shoulder, homemade Russian dressing, sauerkraut, Swiss cheese, and toasted marble rye. Perfect for St. Patrick's Day, Easter, Passover, or any gathering.
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Critical Success Points
- • Cool the brine completely before adding the meat
- • Brine the lamb for a full 3 days
- • Poach at a gentle simmer (≈180 °F) for 3 hours 30 minutes
- • Sear lamb slices to develop crust
- • Assemble sandwich with proper layering and steam cheese
Safety Warnings
- • Handle raw lamb with separate cutting board and wash hands thoroughly.
- • Brine is hot; use oven mitts when stirring or transferring.
- • Do not consume pink curing salt; this recipe uses only regular salt.
- • Oil may splatter when searing; keep face away from pan.
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