Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans
Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans might be just the main course you are searching for. This recipe serves 10. Watching your figure? This gluten free recipe has 282 calories, 28g of protein, and 13g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of pepper, beans, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes about 7 hours and 45 minutes. It will be a hit at your The Fourth Of July event.
Instructions
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.
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.