Corn Lamb Reuben Sandwich

Ingredients

• 3 lb Lamb shoulder (bone‑in, trimmed) (Remove netting, pat dry before brining)
• 4 qt Water (For brine; use cold tap water)
• 1/2 cup Kosher salt (Essential for curing; can substitute sea salt)
• 1/4 cup Brown sugar (Adds sweetness and helps preservation)
• 1 tbsp Coriander seeds (Toasted to release aroma)
• 1 tsp Juniper berries (Toasted; gives classic brine flavor)
• 1 tbsp Black peppercorns (Toasted)
• 2 leaf Bay leaf (Toasted)
• 2 whole Whole cloves (Optional, use sparingly)
• 4 clove Garlic cloves (Minced, toasted briefly)
• 1/2 cup Sauerkraut juice (or pickle juice) (Adds tangy funk to brine)
• 4 slice Swiss cheese (Thinly sliced; melts well)
• 8 slice Marble rye bread (Toasted lightly; can substitute any sturdy rye)
• 1/2 cup Mayonnaise (Base for Russian dressing)
• 2 tbsp Yellow mustard (Classic deli flavor)
• 1 tbsp Ketchup (Adds subtle sweetness)
• 1 tbsp Pickled chilies (or chili paste) (Optional heat)
• 2 tbsp Olive oil (or vegetable oil) (For searing lamb slices)
• 8 piece Toothpicks (To hold sandwich together)

Instructions

1. Toast spices

   Heat a dry skillet over medium heat. Add coriander seeds, juniper berries, black peppercorns, bay leaf, cloves, and minced garlic. Stir constantly for about 5 minutes until fragrant and lightly golden.

   Time: PT5M

2. Prepare the brine

   In the large pot combine 4 qt water, kosher salt, brown sugar, the toasted spice mixture, and sauerkraut juice. Bring to a gentle boil, stirring until salt and sugar dissolve, then remove from heat.

   Time: PT10M

3. Cool the brine

   Add an ice bath or a handful of ice cubes to the pot and stir until the brine reaches room temperature (about 70 °F).

   Time: PT30M

4. Brine the lamb

   Place the trimmed lamb shoulder in a non‑reactive container, pour the cooled brine over it ensuring the meat is fully submerged. Cover and refrigerate for 3 days.

   Time: PT0M

5. Remove and pat dry

   After 3 days, lift the lamb out of the brine, discard the brine, and pat the meat dry with paper towels.

   Time: PT5M

6. Poach the lamb

   Return the original brine to the pot, bring to a low boil, then lower to a gentle simmer (≈180 °F). Submerge the lamb shoulder and simmer for 3 hours 30 minutes, or until the meat is fork‑tender.

   Time: PT3H30M

   Temperature: 180°F

7. Slice the lamb

   Allow the lamb to cool slightly, then slice thinly (about 1/8 inch) against the grain.

   Time: PT10M

8. Make Russian dressing

   In a bowl whisk together mayonnaise, yellow mustard, ketchup, and pickled chilies until smooth.

   Time: PT5M

9. Sear lamb slices

   Heat a skillet over medium‑high, add oil, and sear the lamb slices in batches 2 minutes per side until lightly crisp.

   Time: PT5M

10. Assemble the Reuben

    Toast marble rye slices lightly. Spread a thin layer of Russian dressing on the bottom slice, layer seared lamb, add a generous handful of sauerkraut, place a slice of Swiss cheese, then top with the second rye slice. Press gently and secure with a toothpick.

    Time: PT5M

11. Serve or store

    Serve the sandwich immediately, or wrap tightly and refrigerate for up to 5 days. The brined lamb itself keeps for weeks when wrapped in plastic.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g