Name: Grilled Tandoori Lamb Chops and Green Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: indian
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.

Photograph by Ralph Smith

Grilled Tandoori Lamb Chops and Green Beans

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