Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
4 - 6
Ingredients
For the Lamb
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4 American lamb leg steaks, about 8 oz each and 1 inch thick
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2 tbsp extra virgin olive oil
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1½ tsp kosher salt
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¾ tsp freshly cracked black pepper
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1 tbsp fresh rosemary, chopped
For the Romesco
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2 grilled red peppers, roughly chopped
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½ cup blanched almonds
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2 garlic cloves
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1 plum tomato, roughly chopped
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2 tbsp sherry vinegar
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1 tsp smoked paprika
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¼ tsp cayenne pepper
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â…“ cup extra virgin olive oil
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1 tsp kosher salt
For the Grilled Corn Succotash
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3 ears fresh corn, husked
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1 can (15 oz) butter beans, drained and rinsed
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1 cup cherry tomatoes, quartered
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3 scallions, thinly sliced
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3 tbsp fresh cilantro, chopped
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2 tbsp fresh lime juice
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2 tbsp extra virgin olive oil
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½ tsp kosher salt
Directions
1. Season the Lamb:
Pat the American lamb leg steaks dry with paper towels. Rub with the olive oil, then season with the salt, black pepper, and rosemary. Let the steaks rest at room temperature for 30 minutes before grilling.
2. Grill the Corn:
Preheat the grill to high heat. Grill the corn, turning every 2 to 3 minutes, until deeply charred on all sides, about 10 to 12 minutes. Let cool slightly, then cut the kernels from the cobs.
3. Make the Romesco:
In a food processor, combine the grilled red peppers, almonds, garlic, tomato, sherry vinegar, smoked paprika, and cayenne pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the sauce is thick and smooth. Season with the salt and adjust the vinegar or seasoning to taste.
4. Make the Succotash:
In a large bowl, combine the grilled corn kernels, butter beans, cherry tomatoes, scallions, and cilantro. Add the lime juice and olive oil, season with the salt, and toss to combine. Taste and adjust the seasoning as needed. Let stand at room temperature until ready to serve.
5. Grill the Lamb:
Grill the lamb leg steaks over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes before slicing thinly.
6. Plate and Serve: Spread the grilled corn succotash onto a serving platter. Arrange the sliced lamb over the top and drizzle generously with the romesco sauce. Garnish with fresh cilantro and serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
