Summer Succotash and Spiced Lamb

Ingredients

• 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

Preparation

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.