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  • Leg of American Lamb with Succotash, Creamed Corn and Harissa

    Ingredients

    Marinade

    • Ingredients
      Amount
    • Olive oil
      1 cup
    • Lemon, zest and juice of
      1 ea.
    • Rosemary sprigs
      4 ea.
    • Garlic, chopped
      1 hd.
    • Ground black pepper
      2 Tbsp.

    • Ingredients
      Amount
    • Boneless Leg of American Lamb, 5-6 lb.
      1 ea.
    • Cooking twine
      as needed
    • Salt
      as needed

    Succotash

    • Ingredients
      Amount
    • Corn cobs, cob removed
      3 ea.
    • Summer squash
      2-3 ea.
    • Dragon beans
      1 cup
    • Cherry tomatoes
      1 pt.
    • Olive oil
      as needed
    • Salt
      as needed
    • Basil, garnish
      ¼ cup

    Harissa Purée

    • Ingredients
      Amount
    • Bell pepper, roasted
      1 cup
    • Harissa spice
      2 Tbsp.
    • Lemon juice
      as needed
    • Salt
      as needed
    • Olive oil
      1 cup

    Cream Corn

    • Ingredients
      Amount
    • Butter
      1 Tbsp.
    • Corn
      1 cup
    • Salt
      as needed

    Method

    For the marinade

    1. Mix olive oil, lemon zest and juice, rosemary, garlic, and black pepper.

    1. Truss the leg with twine and season liberally with salt. Marinate in the marinade for at least 4 hours and preferably overnight.
    2. Smoke lamb for 4 to 6 hours at 225°F.
    3. Start grill and heat plancha.

    For the Succotash

    1. Place succotash vegetables (corn, summer squash, dragon beans, and cherry tomatoes), in bowl and marinate with olive oil and garnish with basil.

    For the harissa purée

    1. Add roasted bell pepper, harissa spice, lemon juice, salt, and olive oil to blender and process until smooth. Adjust seasoning as necessary.

    1. Take lamb out of smoker and place on grill. Rotate to brown on all sides.
    2. Take lamb off grill when all sides are crisp. Let rest.
    3. Place summer squash and dragon beans on heated plancha. Season with salt and drizzle with olive oil. Flip, and then add corn and cherry tomatoes. Stir vegetables and continue to heat on plancha until cooked. Sprinkle with basil leaves and mix.
    4. Take vegetables off plancha and let sit in bowl.

    For cream corn

    1. In a small saucepan, heat the butter until melted and bubbly. Cut fresh corn kernels off the stock and simmer with butter until the corn kernels become soft and creamy. Season with salt and set aside for service, keeping warm.

    To finish

    1. Slice lamb. Place cream corn on plate, top with sliced lamb, place succotash on plate, garnish with harissa purée.
     Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch
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