Categories: Meals

Ingredients

• 2 tbsp. vegetable oil, plus more for the grill
• 2 tbsp. jarred tandoori marinade
• 1/4 cup plus 1 tbsp. plain Greek yogurt
• 4 lamb blade chops
• Kosher salt and black pepper
• 2 tbsp. chopped fresh cilantro, plus more for topping
• 3 garlic cloves (1 finely grated, 2 sliced)
• 1 tsp fresh lemon juice
• 1 lb. green beans, trimmed and halved
• 1 1/2 cups cherry tomatoes
• 1 1/2 tsp cumin seeds, roughly chopped

Directions

1. Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tbsp. yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temp, 10 minutes.

2. Meanwhile, mix the remaining 1/4 cup yogurt with 1 tbsp. water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and black pepper in a small bowl.

3. Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 tsp salt and black 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.

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