Photo by: Photo: Lisa Cohen

Summer Succotash and Spiced Lamb

  • 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 none 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)
  • none Wooden skewers, soaked in water for 30 minutes


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.

Nutritional Information

Amount per serving
  • Calories: 599none
  • Calories from fat: 51%
  • Fat: 34g
  • Saturated fat: 17g
  • Sodium: 904mg
  • Cholesterol: 174mg
  • Carbohydrate: 27g
  • Fiber: 5g
  • Sugars: 6g
  • Protein: 48g

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Summer Succotash and Spiced Lamb Recipe