Grilled Harissa Rack of Lamb with Summer Succotash


We started really appreciating the gamey flavor of lamb after a trip to New Zealand years past. Lamb was on the menu everyday as we biked our way through the Southern Alps on the South Island. There are more lambs in this small, open and beautiful country than there are people. Reading the food labels more carefully, I learn that the supply of lamb here in the US comes mostly from Australia. Meanwhile, Curtis Stone, the featured chef at IHCC, got his inspiration for this dish from a trip to Morocco where harissa is a spice mixture used to flavor lamb. Combining the spice and the lamb juices season everything on the plate. Obviously, at this time of the year, I can’t get enough of the local sweet corns. Inexpensive, succulent and sweet. There you have it: a perfect BBQ dish of grilled harissa rack of lamb with summer succotash. It is the result of exciting cuisine from around the world.

I only made half of the lamb recipe, since meat is not really my thing, although I enjoy eating it more than I’d admit. But I don’t miss it.

Didn’t fire up the outdoor grill this time. It takes too long to heat up the whole grill. I opted for the stove top with the trusty heavy-duty cast-iron grill and pans (the most used and functional cookware in my kitchen). Generally, I have a better feel and control grilling on the gas stove, without having to deal with the flare-ups. I doubled the amount of the summer succotash, the kind of food in which we don’t hesitate to indulge.

Another important tip: For a medium-rare meat, grill until internal temperature reaches 125°F. I used my trusty ThermoWorks Thermapen to poke into the thickest part of the meat to test the internal temperature.

What I love most about this recipe is the variety and combination of vegetables: green beans, corn and zucchini. In addition to the rack of lamb, there are two other ingredients: olive oil and harissa paste, without counting salt and pepper for seasoning. That’s all she wrote. Uncomplicated, yet richly complex in flavor.

The flavor and smell was unbelievable. I had a difficult time keeping the bees and the flies from swarming to the meat when I tried to get a few shots outdoor. The lighting conditions were getting dim for indoor photography at dinnertime. You may sense haste in these picture; we wanted to get to the food first before the bees. Happy grilling!

For a medium-rare meat, grill until internal temperature reaches 125°F



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  • Reply
    Deb in Hawaii
    July 9, 2016 at 11:27 pm

    Lamb is probably the meat I miss the most after I gave it up and lamb and harissa is such a great pairing. You got some lovely color on your chops (I love my grill pan and electric stove too) and they look perfectly cooked. I can see why the bees went after them! 😉

  • Reply
    July 10, 2016 at 1:15 pm

    I've never been to New Zealand, but here in Northern Germany sheep graze the dykes. I will keep this recipe in mind.

  • Reply
    July 10, 2016 at 5:22 pm

    Grilled meat like this makes me wanting to eat meat. The taste and smell are tempting.

  • Reply
    July 10, 2016 at 9:46 pm

    What a great combination of flavors! What I love about outdoor grilling is that it's a delegated job:) I do the marinade and sides, he does the bbq prep and cooking.

  • Reply
    July 11, 2016 at 1:00 pm

    I love harissa with lamb and the succotash is the perfect summery side.

  • Reply
    July 11, 2016 at 3:16 pm

    Lucky you. I'm not confident about delegating the grilling job. So I always reach for the next best thing — my trusty grill pan.

  • Reply
    July 11, 2016 at 3:18 pm

    The image of sheep grazing the dykes have me wanting to see it in real life.

  • Reply
    kitchen flavours
    July 14, 2016 at 3:17 pm

    We have cut down on lamb meat many years ago and rarely eat it, usually in a restaurant and we consider it a treat if we do order lamb! This looks delicious and makes me craving for some grilled lamb!

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