Grilled Leg of Lamb with Fresh Succotash
Chef Stephen Barber
Farmstead Long Meadow Ranch
St. Helena, Calif.
Fresh corn on the cob is one of summer’s delicious pleasures. Chef Stephen Barber of Farmstead Long Meadow Ranch in California’s Napa Valley combines corn with summer squash, cherry tomatoes and dragon beans—a type of snap beans—in a succotash that amplifies the taste of summer. He pairs the succotash with marinated and grilled lamb and serves the dish with spicy harissa.
Ingredients
Marinated lamb
1 cup olive oil
1 lemon, zested and juiced
4 rosemary sprigs
1 head garlic, peeled and chopped
2 tbsp. ground black pepper
5 to 6 lb. boneless leg of lamb
Salt, to taste
Succotash
3 ears of corn, removed from cob
2 to 3 summer squash
1 cup dragon beans
1 pt. cherry tomatoes
Olive oil, as needed
Salt, to taste
¼ cup basil leaves, for garnish
Harissa puree
1 cup roasted bell peppers
2 tbsp. harissa spice
Lemon juice, as needed
Cream corn
1 tbsp. butter
1 cup corn kernels
Salt, to taste
Steps
1. For marinade, in large bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper.
2. Truss the leg of lamb with twine; season liberally with salt. Marinate lamb in marinade for at least 4 hours and preferably overnight.
3. Preheat smoker to 225 F. Smoke lamb for 4 to 6 hours. Start grill; heat plancha.
4. Meanwhile, for succotash, combine corn, squash, beans and tomatoes in large bowl. Add enough olive oil to coat; season with salt. Let marinate at room temperature or in the refrigerator.
5. For harissa puree, in blender, combine bell pepper, harissa spice, lemon juice, salt and oil; process until smooth. Adjust seasoning as necessary; set aside.
6. 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.
7. 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.
8. For cream corn, in small saucepan, heat butter until melted and bubbly. Cut fresh corn kernels off cob; simmer with butter until kernels become soft and creamy. Season with salt; set aside and keep warm.
9. To serve, slice lamb. Place cream corn on plate, top with sliced lamb. Spoon succotash on plate; garnish with harissa puree.
Photo courtesy of American Lamb Board