Grilled Tandoori Lamb Chops and Green Beans

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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