Grilled Pastrami-Spiced Lamb Top Sirloin

• 2 (8 ounce) lamb top sirloins
• For the Wet Rub:
• 2 tablespoons olive oil, or more as needed
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon kosher salt
• For the Sauce:
• 1/4 cup plain yogurt
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2 teaspoons freshly minced mint

1. Cut 4 to 5 slashes, about 1/4-inch deep, in a crosshatch pattern on both sides of the lamb.
2. Pour 1/2 tablespoon of olive oil into a bowl. Add black pepper, coriander, paprika, cayenne pepper, and kosher salt. Whisk together; add enough olive oil to make a paste. Rub lamb pieces into the spice mixture until thoroughly coated. Cover with plastic wrap and marinate in the refrigerator for at least 2 to 3 hours, or overnight.
3. Preheat an outdoor grill for medium heat and lightly oil the grate.
4. Place lamb on the grate. Grill to a doneness between medium and medium-well, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
5. Transfer lamb to a plate and let cool, about 5 minutes. Slice thinly. Mix yogurt, mustard, garlic, and mint together; serve sauce with the lamb.

sirloins, rub, olive oil, freshly ground black pepper, ground coriander, paprika, cayenne pepper, kosher salt, plain yogurt, mustard, clove garlic, mint

Taken from www.allrecipes.com/recipe/264058/grilled-pastrami-spiced-lamb-top-sirloin/ (may not work)