Summer Succotash and Spiced Lamb

0608corn-meat
Photo by Lisa Cohen
Summer Succotash and Spiced Lamb 4.0 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 599 calories
    • Calories 51 calories from fat
    • Fat 34 g
    • Sat Fat 17 g
    • Cholesterol 174 mg
    • Sodium 904 mg
    • Protein 48 g
    • Carbohydrate 27 g
    • Sugar 6 g
    • Fiber 5 g

Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon of the salt, and ½ teaspoon of the pepper.Place the lamb in a large bowl, sprinkle with the spices, and toss. Divide the lamb among the skewers.Grill to the desired doneness, about 5 minutes per side for medium. Transfer to a plate and cover to keep warm.Meanwhile, melt the butter in a skillet over medium heat. Add the leek and cook until softened, about 3 minutes.Add the beans and 3 tablespoons water. Increase heat to medium-high and cook for 3 minutes.Add the corn and the remaining salt and pepper and cook until tender, about 5 minutes. Serve the succotash alongside the lamb.

Ingredients

  1. Check 3/4 teaspoon ground cinnamon
  2. Check 3/4 teaspoon ground cumin
  3. Check 1/2 teaspoon dried thyme
  4. Check 1 1/2 teaspoons kosher salt
  5. Check 3/4 teaspoon black pepper
  6. Check 2 pounds boneless leg of lamb, cut into 1 1/2-inch chunks
  7. Check 3 tablespoons unsalted butter
  8. Check 1 small leek (white and light green parts), thinly sliced
  9. Check 4 ounces green beans, cut into 1/2-inch pieces (1 cup)
  10. Check 3 cups fresh corn kernels (from 6 ears)
  11. Check Wooden skewers, soaked in water for 30 minutes

Directions

  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.