Natural lamb cutlets and vegetables in foil, grilled
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 28 G., saturated fats 9 G., proteins 28 G., carbohydrates 13 G., fiber 4 G., cholesterol 98 mg, sodium 959 mg, sugar 6 G.
Calories 410, total fat 28 G., saturated fats 9 G., proteins 28 G., carbohydrates 13 G., fiber 4 G., cholesterol 98 mg, sodium 959 mg, sugar 6 G.
Grill these tender lamb shoulder cutlets, rubbed and marinated for a few minutes in a tandoori marinade, perfect for grilled meats, and a little yogurt. The cutlets cook for just a couple of minutes on each side, resulting in a juicy and flavorful platter. Serve with grilled cherry tomatoes and green beans, along with a yogurt dipping sauce. The vegetables are tossed with spices and grilled in a foil packet, which locks in their delicious juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural lamb shoulder cutlets (180-200 g each; 1 cm thick)
- 2 tbsp vegetable oil + extra for grilling
- 2 tbsp. ready tandoori marinade
- 1/4 cup + 1 tbsp plain Greek yogurt, 2% fat
- 2 tbsp chopped fresh cilantro + extra for serving
- 3 cloves of garlic (1 clove finely grated, 2 thinly sliced)
- 1 teaspoon freshly squeezed lemon juice
- 450 g green beans, trimmed and broken in half
- 1.5 cups cherry tomatoes
- 1.5 tsp cumin seeds, coarsely chopped
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat and lightly brush the grates with vegetable oil.
- Combine the tandoori marinade and 1 tablespoon of yogurt in a small bowl. Season the lamb chops with salt and black pepper. Rub the yogurt mixture over the entire surface. Let sit at room temperature for 10 minutes.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup yogurt with 1 tablespoon water, cilantro, grated garlic, lemon juice, 2 pinches salt, and ground black pepper.
- In a large bowl, combine the green beans, cherry tomatoes, vegetable oil, chopped garlic, cumin seeds, 1 teaspoon salt, and a pinch of ground black pepper. Arrange the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold them over to seal; fold the other sides over to form a parcel.
- Place the package on the grill and cook until the vegetables are lightly browned and the tomatoes begin to burst, about 10 minutes.
- Grill the lamb cutlets for 2-3 minutes per side for medium-rare. Divide the lamb and vegetables among plates. Sprinkle with cilantro and serve with yogurt sauce.
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