Grilled Tandoori -Yogurt Marinated Lamb Shoulder wi

Name: Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole coriander seeds; 1 tablespoon whole cumin seeds; 3 cups plain yogurt; 1 lime, zested and juiced; 2 tablespoons paprika; 2 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1 tablespoon sugar; 1 tablespoon coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 (4-pound) boneless lamb shoulder, butterflied; 3 tablespoons chopped garlic; 2 onions, peeled and quartered with root end attached; 3 limes, cut in 1/2; 1 pound green beans, ends trimmed and cut into 1-inch pieces; 2 tablespoons ghee; 2 tablespoons black sesame seeds

Servings: persons

1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
3 cups plain yogurt
1 lime, zested and juiced
2 tablespoons paprika
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1 (4-pound) boneless lamb shoulder, butterflied
3 tablespoons chopped garlic
2 onions, peeled and quartered with root end attached
3 limes, cut in 1/2
1 pound green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons ghee
2 tablespoons black sesame seeds

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. Grill the lamb for about 45 minutes per side for medium.
9
When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
10
Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes.
11
Remove the onions and the limes from the grill and set aside.
12
Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes.
13
Remove from the pot to an ice bath to stop the cooking.
14
Drain on a paper towels.
15
Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through.
16
Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter.
17
Garnish with the sesame seeds.
18
Slice the lamb and plate with the green beans and onions.
19
Garnish with the remaining grilled limes.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon whole coriander seeds, 1 tablespoon whole cumin seeds, 3 cups plain yogurt, 1 lime, zested and juiced, and more.

Yes, Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions