Best Grilled Tandoori Lamb Chops And Green Beans Recipes

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS

Spice Rubbed Lamb Chops with Green Beans image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fresh green beans
1 small shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 a lemon, juiced
2 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Steps:

Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams

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

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-STYLE LAMB SKEWERS

Grilled Tandoori-Style Lamb Skewers image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 teaspoon cumin powder
1 teaspoon garam masala
Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
1 teaspoon onion powder
3 tablespoons bottled minced garlic or 8 cloves minced
1 cup plain yogurt
2 tablespoons sweet paprika
3 tablespoons Indian curry powder
1/2 cup chopped cilantro leaves, plus leaves for garnish
2 teaspoons kosher salt or Hawaiian sea salt
2 teaspoons cracked black pepper
1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
4 to 5 scallions, cut into 1-inch pieces
Basmati rice with cilantro (or orzo with spinach and butter), for serving
Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

Steps:

Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.