Leg of American Lamb with Succotash, Creamed Corn and Harissa
1,409 views · Published 24 October 2018 · 1:51 · Indexed 12 November 2026
Channel: The Culinary Institute of America · 2018 · Education
Recipe at: https://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/ Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
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