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Summer Succotash and Spiced Lamb

Lisa Cohen
Serves 4 Hands-On Time: 20m Total Time: 30m

Ingredients

  • 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

Directions

  1. Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
  2. 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.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the leek and cook until softened, about 3 minutes. Add the green 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.
August 2006
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Quick Tip

American lamb, because it is corn fed, is milder in flavor than Australian or New Zealand lamb, which is grass fed.

Nutritional Information

  • Per Serving
  • Calories 599Calories From Fat 51%
  • Fat  34g
  • Sat Fat  17g
  • Sodium  904mg
  • Cholesterol  174mg
  • Carbohydrate  27g
  • Fiber  5g
  • Sugar  6g
  • Protein  48g
What does this mean? See Nutrition 101.

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