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Summer Succotash and Spiced Lamb

Photo: Lisa Cohen
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings


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

Nutrition Information

  • calories 599
  • caloriesfromfat 51 %
  • fat 34 g
  • satfat 17 g
  • sodium 904 mg
  • cholesterol 174 mg
  • carbohydrate 27 g
  • fiber 5 g
  • sugars 6 g
  • protein 48 g

How to Make It

  1. 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 medium. Transfer to a plate and cover to keep warm.

    Meanwhile, melt the butter in a large skillet over medium heat. Add the leek and cook until softened, about 3 minutes. Add the green beans and 3 tablespoons water. Increase heat to medium-high and cook for 3 minutes. Add the corn and the remaining salt and pepper and cook until tender, about 5 minutes. Serve the succotash alongside the lamb.