Summer Succotash and Spiced Lamb

Summer Succotash and Spiced Lamb
Photo by Lisa Cohen


  • Wooden skewers, soaked in water for 30 minutes
  • 2 pounds boneless leg of lamb, cut into 1 1/2-inch chunks
  • ¾ teaspoon black pepper
  • 1 ½ teaspoons kosher salt
  • 4 ounces green beans, cut into 1/2-inch pieces (1 cup)
  • ½ teaspoon dried thyme
  • ¾ teaspoon ground cumin
  • + 4 more ingredients
    • ¾ teaspoon ground cinnamon
    • 3 cups fresh corn kernels (from 6 ears)
    • 3 tablespoons unsalted butter
    • 1 small leek (white and light green parts), thinly sliced

Heat grill to medium. In a small bowl, combine the cinnamon, cumin, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Place the lamb in a large bowl, sprinkle with the spices, and toss. Divide the lamb among the skewers. Grill to the desired doneness, about 5 minutes per side for med...

View full recipe at My Recipes


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