Grilled Tandoori -Yogurt Marinated Lamb Shoulder With Grilled Onions And Green Beans
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Coriander Seed (whole)1 tbsp
Whole Cumin Seeds3 cups
Plain Yogurt2 tbsps
Paprika2 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Turmeric1 tsp
Cayenne Pepper1 tbsp
Sugar1 tbsp
Coarse Kosher Salt3 tbsps
Garlic (chopped)2 tbsps
Ghee2 tbsps
Black Sesame SeedDirections:
1
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
2
Set the spices aside to cool and then blend them in a spice grinder
3
Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl
4
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
5
Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours
6
Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes
7
Discard the marinade
8
Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F
9
Grill the lamb for about 45 minutes per side for medium
10
When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting
11
Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes
12
Remove the onions and the limes from the grill and set aside
13
Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes
14
Remove from the pot to an ice bath to stop the cooking
15
Drain on a paper towels
16
Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through
17
Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter
18
Garnish with the sesame seeds
19
Slice the lamb and plate with the green beans and onions
20
Garnish with the remaining grilled limes