Grilled Tandoori Lamb Chops and Green Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 28 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 98 milligrams
- Sodium
- 959 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 30 min
Ingredients
2 tablespoons vegetable oil, plus more for the grill
2 tablespoons jarred tandoori marinade
1/4 cup plus 1 tablespoon plain 2% Greek yogurt
4 lamb blade chops (6 to 7 ounces each; 1/2 inch thick)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh cilantro, plus more for topping
3 cloves garlic (1 clove finely grated, 2 sliced)
1 teaspoon fresh lemon juice
1 pound green beans, trimmed and halved
1 1/2 cups cherry tomatoes
1 1/2 teaspoons cumin seeds, roughly chopped
Directions
- Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
- Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
- Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
- Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.