Summer succotash and spiced lamb
Recipe by Kelly Snyder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch chunks
3 tablespoons unsalted butter
1 small leek (white and light green parts), thinly sliced
4 ounces green beans, cut into 1/2-inch pieces (1 cup)
3 cups fresh corn kernels (from 6 ears)
Wooden skewers, soaked in water for 30 minutes
Prep. Time → 20 min
Cook Time → 10 min
1. Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon of the salt, and ½ teaspoon of the pepper.
2. Place the lamb in a large bowl, sprinkle with the spices, and toss. Divide the lamb among the skewers.
3. Grill to the desired doneness, about 5 minutes per side for medium. Transfer to a plate and cover to keep warm.
4. Meanwhile, melt the butter in a skillet over medium heat. Add the leek and cook until softened, about 3 minutes.
5. Add the beans and 3 tablespoons water. Increase heat to medium-high and cook for 3 minutes.
6. Add the corn and the remaining salt and pepper and cook until tender, about 5 minutes. Serve the succotash alongside the lamb.
main courses, corn, grill, kebab, lamb, succotash October 13, 2012 03:55
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