Best 2 Grilled Tandoori Lamb Chops And Green Beans Recipes

**Grilled Tandoori Lamb Chops and Green Beans: A Culinary Journey to India**

Dive into the vibrant flavors of India with this tantalizing grilled tandoori lamb chops and green beans recipe. Succulent lamb chops are marinated in a flavorful blend of yogurt, aromatic spices, and fresh herbs, then grilled to perfection, delivering a delightful smoky char and tender, juicy meat. Accompanied by crisp and tender green beans seasoned with cumin and garlic, this dish presents a harmonious balance of textures and flavors. Prepare to embark on a culinary adventure that will transport your taste buds to the bustling streets of India.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS

Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans image

Provided by Guy Fieri

Categories main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
3 cups plain yogurt
1 lime, zested and juiced
2 tablespoons paprika
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1 (4-pound) boneless lamb shoulder, butterflied
3 tablespoons chopped garlic
2 onions, peeled and quartered with root end attached
3 limes, cut in 1/2
1 pound green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons ghee
2 tablespoons black sesame seeds

Steps:

Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder.
Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl.
Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours.
Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside.
Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds.
Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes.

GRILLED "TANDOORI" LAMB

Grilled

Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.

Provided by Chef John

Categories World Cuisine Recipes Asian Indian

Time 4h35m

Yield 10

Number Of Ingredients 17

Ingredients

1 cup plain yogurt
½ cup lemon juice
¼ cup finely minced onion
2 cloves crushed garlic
1 tablespoon freshly grated ginger
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
2 pounds boneless lamb shoulder, cut into 2 inch pieces
2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
½ cup chopped cilantro
4 small fresh lemon wedges
1 medium red onion, sliced
spicy cilantro chutney

Steps:

Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
Preheat grill for medium heat and lightly oil the grate.
Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
Garnish with red onions, lemon wedges, and chopped cilantro as desired.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.9 g, Cholesterol 58.4 mg, Fat 11.8 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 430.4 mg, Sugar 2.8 g

Tips:

Choose high-quality lamb chops: Look for chops that are bright red in color with a good amount of marbling.
Use a flavorful marinade: The marinade is what gives the lamb chops their delicious flavor, so be sure to use a flavorful blend of spices and herbs.
Don't overcook the lamb chops: Lamb chops are best when they are cooked medium-rare, so be sure to cook them for just a few minutes per side.
Serve the lamb chops with a refreshing side dish: A simple green salad or grilled vegetables are both great options.

Conclusion:

Grilled tandoori lamb chops and green beans is a delicious and flavorful dish that is perfect for a summer cookout. The lamb chops are marinated in a flavorful blend of spices and herbs, then grilled to perfection. The green beans are grilled until they are tender and slightly charred. This dish is sure to be a hit with your friends and family!