Leg of American Lamb with Succotash
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Recipe Provided By
Chef Stephen BarberServings
12
Ingredients
Marinade:
- 1 cup olive oil
- 1 lemon, zest and juice
- 4 rosemary sprigs
- 1 head garlic, chopped
- 2 tablespoons ground black pepper
- 5 to 6 pounds Boneless leg of American Lamb
- Cooking twine
- Salt, as needed
Succotash:
- 3 corn cobs, cob removed
- 2 to 3 summer squash
- 1 cup dragon beans
- 1 pint cherry tomatoes
- Olive oil, as needed
- Salt, as needed
- 1/4 cup basil for garnish
Harissa Purée:
- 1 cup bell pepper, roasted
- 2 tablespoons harissa spice
- Lemon juice, as needed
- Salt, as needed
- 1 cup olive oil
Cream Corn:
- 1 tablespoon butter
- 1 cup corn
- Salt, as needed
Directions
For the Marinade: In a bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper.
Truss the leg with twine; season liberally with salt. Marinate in tag marinade for at least 4 hours and preferably overnight.
Smoke lamb at 225°F for 4 to 6 hours.
Start grill; heat plancha.
For the Succotash: In a bowl, add corn, squash, beans and tomatoes; marinate with oil, garnish with basil.
For the Harissa Purée: In a blender, add bell pepper, harissa spice, lemon juice, salt and oil; process until smooth. Adjust seasoning as necessary.
Remove lamb from smoker and place on grill; rotate to brown on all sides. Remove lamb from grill when all sides are crisp; let rest.
Place squash and beans on heated plancha. Season with salt, drizzle with oil. Flip; add corn and tomatoes. Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix. Remove vegetables from plancha; place in bowl.
For Cream Corn: In a small saucepan, heat butter until melted and bubbly. Cut fresh corn kernels off stock; simmer with butter until kernels become soft and creamy. Season with salt; set aside and keep warm.
To finish: Slice lamb. Place Cream Corn on plate, top with sliced lamb. Place Succotash on plate; garnish with Harissa Purée.
