Grilled Tandoori Lamb Chops and Green Beans

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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. 
  3. 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.
  4. 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.