Natural lamb cutlets and vegetables in foil, grilled

Ingredients:

• 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

Preparation:

1. Preheat grill to medium-high heat and lightly brush the grates with vegetable oil.
2. 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.
3. 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.
4. 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.
5. Place the package on the grill and cook until the vegetables are lightly browned and the tomatoes begin to burst, about 10 minutes.
6. 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.