Lamb Reubens
This Lamb Reuben takes the comfort of a deli classic and gives it a soul-warming twist. Tender, brined lamb meets tangy sauerkraut, melty Swiss, and a creamy, spiced dressing—all pressed between crisp rye. It’s familiar yet surprising, rich and satisfying, the kind of sandwich that feels right on a cold afternoon with good mustard and better company.
Lamb Reubens
Servings: 6–8
Prep Time: 72 hours
Cook Time: 3 hours 10 minutes
The USDA recommends a minimum internal temperature of 145ºF for lamb, with a 3-minute rest.
Ingredients:
- For the Lamb:
- 4 lb American lamb shoulder
- 12 whole juniper berries
- 4 dried bay leaves, torn into pieces
- 1 tablespoon coriander seeds
- 1 tablespoon dried thyme
- 2 teaspoons whole black peppercorns
- 10 cups water
- 1 cup Diamond Crystal kosher salt
- 1 cup granulated sugar
- 6 garlic cloves, smashed and peeled
- 1 cup sauerkraut brine (liquid from the jar)
- 1 teaspoon ground cloves
- For the Russian Dressing:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1–2 teaspoons chopped Calabrian chili (optional)
- For Serving:
- Hearty rye bread
- Russian dressing
- Swiss cheese
- Sauerkraut
Instructions:
- Prepare the Lamb:
Cut lamb shoulder into two large pieces. Poke small holes throughout using a skewer or paring knife to help brine penetrate. - Toast the Spices:
In a dry skillet over medium heat, toast juniper berries, bay leaves, coriander, thyme, and peppercorns for 2–3 minutes, until fragrant. - Make the Brine:
Add toasted spices to a large pot. Add water, kosher salt, sugar, garlic, sauerkraut brine, and ground cloves. Bring to a boil, simmer for 5 minutes, then cool completely. - Brine the Lamb:
Submerge lamb in cooled brine in large zip-top bags or non-reactive container. Refrigerate for 3–5 days, flipping daily. - Cook the Lamb:
Remove lamb from brine and rinse under cold water. Strain and rinse spices. Place lamb and rinsed spices in a large pot, cover with fresh water, and bri
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
