Leg of American Lamb with Succotash, Creamed Corn and Harissa
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
Ingredients
- MARINADE
1 cup Olive oil
1 ea Lemon, zest and juice of
4 ea Rosemary sprigs
1 hd Garlic, chopped
2 Tbsp Ground black pepper
1 ea Boneless Leg of American Lamb, 5-6 lb.
as needed Cooking twine
as needed Salt
SUCCOTASH3 ea Corn cobs, cob removed
3 ea Summer squash
1 cup Dragon beans
1 pt Cherry tomatoes
Olive oil
Salt
1/4 cup Basil, garnish
HARISSA PURÉE1 cup Bell pepper, roasted
2 Tbsp Harissa spice
as needed Lemon juice
as needed Salt
1 cup Olive oil
CREAM CORN1 Tbsp Butter
1 cup Corn
as needed Salt
Directions
- FOR THE MARINADE
- Mix olive oil, lemon zest and juice, rosemary, garlic, and black pepper.
- EMPTY HEADING
- Truss the leg with twine and season liberally with salt. Marinate in the marinade for at least 4 hours and preferably overnight.
- Smoke lamb for 4 to 6 hours at 225°F.
- Start grill and heat plancha.
- FOR THE SUCCOTASH
- 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
- Add roasted bell pepper, harissa spice, lemon juice, salt, and olive oil to blender and process until smooth. Adjust seasoning as necessary.
- EMPTY HEADING
- Take lamb out of smoker and place on grill. Rotate to brown on all sides.
- Take lamb off grill when all sides are crisp. Let rest.
- 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.
- Take vegetables off plancha and let sit in bowl.
- FOR CREAM CORN
- 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
- Slice lamb. Place cream corn on plate, top with sliced lamb, place succotash on plate, garnish with harissa purée.
