Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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Credit: Lisa Cohen

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon of the salt, and ½ teaspoon of the pepper.

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  • 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.

Nutrition Facts

599 calories; calories from fat 51%; fat 34g; saturated fat 17g; sodium 904mg; cholesterol 174mg; carbohydrates 27g; fiber 5g; sugars 6g; protein 48g.
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