Unseen Cuisine

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

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

0.0 from 0 votes
Recipe by Chef Riq Course: MainCuisine: Middle EasternDifficulty: Hard
Servings

6

servings
Prep time

6

hours 

22

minutes
Cooking time

1

hour 

40

minutes
Total time

8

hours 

2

minutes

Grilled Tandoori Yogurt-Marinated Lamb Shoulder with Grilled Onions and Green Beans is a flavorful and aromatic dish that brings together the rich, spiced essence of tandoori cooking with the tenderness of lamb. The lamb shoulder is marinated in a mixture of yogurt, lemon juice, garlic, ginger, and a blend of tandoori spices, including cumin, coriander, turmeric, and garam masala. The yogurt not only tenderizes the lamb but also imparts a tangy depth of flavor, while the spices give the meat a warm, earthy, and slightly smoky taste. Accompanying the lamb and onions are crisp-tender grilled green beans, lightly seasoned to maintain their fresh, vibrant flavor. Together, the grilled lamb, onions, and green beans create a well-balanced dish, offering a symphony of flavors—spicy, tangy, sweet, and smoky—making it a satisfying and memorable meal.

Ingredients

  • 1 tbsp whole coriander seeds

  • 1 tbsp whole cumin seeds

  • 3 cup plain yogurt

  • 1 each lime, zested and juiced

  • 2 tbsp smoked paprika

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 1 tsp turmeric

  • 1/2 tsp cayenne pepper

  • 1 tbsp sugar

  • 1 tbsp salt

  • 1 tbsp freshly ground pepper

  • 4 lb boneless lamb shoulder, butterflied

  • 3 tbsp chopped garlic

  • 2 each onions, peeled and quartered

  • 3 each cut in 1/2

  • 1 lb green beans, ends trimmed and cut into 1-inch pieces

  • 2 tbsp olive oil

  • 2 tbsp black sesame seeds

Directions

  • Toast the coriander and the cumin in a saute pan over medium heat until the spices start to 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 it 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 it completely and place it 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 the 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 paper towels. Heat a large skillet over low heat add the oil 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.

Notes

  • This recipe can be cooked in a 400 to 425-degree oven until done. And sauteed or use a grill pan on the stove.
  • While the grill will give it the smokiness you can use 1/2 tsp liquid smoke to give it that little smoked flavor.
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