Grill the tender cutlets of lamb shoulder, which pre-rubbed and marinated for several minutes in mixtures of tandoori marinade, ideal for grilled meat, and a small amount of yogurt. Cutlets are fried in just a couple of minutes on each side they are very juicy and aromatic. Serve them with grilled cherry tomatoes and green beans, and yogurt dipping sauce. Vegetables mixed with spices and fried in a package of foil, in which their delicious juices. Nutritional value of one serving: (4 total) Calories 4one 0, total fats 28 g., saturated fats g., proteins 28 g., carbohydrates 13 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural cutlets of lamb shoulder (180 – 200 gr. each; 1 cm thick.)
- 2 tbsp. l vegetable oil + optional for grill
- 2 tbsp. l finished tandoori marinade
- 1/4 Art. + 1 tbsp. l plain Greek yogurt with fat 2%
- 2 tbsp. l chopped fresh cilantro + additionally for filing
- 3 cloves of garlic (1 clove finely grated, 2 – finely chopped)
- 1 tsp freshly squeezed lemon juice
- 450 gr green beans, cut and broken in half
- 1.5 tbsp. cherry tomatoes
- 1.5 tsp coarsely chopped seed
Recipes with similar ingredients: lamb, chili pepper, beans chilli, cherry tomatoes, cumin
Recipe preparation:
- Preheat the grill to moderate heat and lightly grease grate of vegetable oil.
- Mix tandoori marinade and 1 tbsp. l yogurt in a small bowl. Sprinkle the lamb cutlets with salt and black pepper. Rub them all over surfaces with a yogurt mixture. Let lie down at room temperature of 10 minutes.
- Meanwhile, in a small bowl, mix the remaining 1/4 tbsp. yogurt with 1 tbsp. l water, cilantro, grated garlic, lemon juice, 2 a pinch of salt and ground black pepper.
- In a large bowl, combine the string beans, cherry tomatoes, vegetable oil, chopped garlic, zira seeds, 1 tsp. salt and a little ground black pepper. Spread vegetables on a large sheet dense foil. Bring the short ends of the foil together and fold, to seal; fold the other sides to form bundle.
- Put the parcel on the grill and fry until the vegetables are slightly fried, and the tomatoes do not begin to burst, about 10 minutes.
- Fry lamb cutlets for 2-3 minutes on each side for low heat. Arrange the lamb and vegetables in plates. Sprinkle cilantro and serve with yogurt sauce.
