Recipe provided by | Chef Stephen Barber

Servings: 12

INGREDIENTS

Marinade:

1 cup olive oil

1 lemon, zest and juice

4 rosemary sprigs

1 head garlic, chopped

2 tablespoons ground black pepper

5 to 6 pounds boneless leg of American Lamb

cooking twine

salt as needed

Succotash:

3 corn cobs, cob removed

2 to 3 summer squash

1 cup dragon beans

1 pint cherry tomatoes

olive oil as needed

Salt as needed

1/4 basil, garnish

Harissa Purée:

1 cup Bell pepper, roasted

2 tablespoons Harissa spice

Lemon juice as needed

Salt as needed

1 cup olive oil

Cream Corn:

1 tablespoon butter

1 cup corn

Salt as needed

DIRECTIONS

METHOD:

For the Marinade:  In a bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper.

Truss the leg with twine; season liberally with salt.  Marinate in tag marinade for at least 4 hours and preferably overnight.

Smoke lamb at 225°F for 4 to 6 hours.

Start grill; heat plancha.

For the Succotash:  In a bowl, add corn, squash, beans and tomatoes; marinate with oil, garnish with basil.

For the Harissa Purée:  In a blender, add bell pepper, harissa spice, lemon juice, salt and oil; process until smooth.  Adjust seasoning as necessary.

Remove lamb from smoker and place on grill; rotate to brown on all sides.  Remove lamb from grill when all sides are crisp; let rest.

Place squash and beans on heated plancha.  Season with salt, drizzle with oil. Flip; add corn and tomatoes.  Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix.  Remove vegetables from plancha; place in bowl.

For Cream Corn:  In a small saucepan, heat butter until melted and bubbly.  Cut fresh corn kernels off stock; simmer with butter until kernels become soft and creamy.  Season with salt; set aside and keep warm.

To finish:  Slice lamb. Place Cream Corn on plate, top with sliced lamb.  Place Succotash on plate; garnish with Harissa Purée.

Recipe and image provided by the American Lamb Board