April 11, 2023

Leg of American Lamb with Succotash


Recipe Provided By
Chef Stephen Barber


Marinated American lamb chops with rosemary & garlic on a plate



  • 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 


  • 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


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.

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