Lamb Chops with Polenta and Grilled Scallion Sauce
Succulent grilled lamb chops served alongside crispy polenta rounds, topped with a vibrant grilled scallion sauce. Accompanied by a fresh cherry and lettuce salad dressed in a yogurt-scallion dressing.
Ingredients
- •8 piece lamb rib or loin chops
- •1⅝ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •1 pound prepared polenta
- •½ cup olive oil
- •1 bunch scallions
- •1 piece jalapeño
- •1 cup basil leaves
- •¼ cup fresh lemon juice
- •3 tablespoons plain yogurt
- •6 cups leafy lettuce
- •1 cup cherries
- •pitted
- •halved
Cooking Instructions
- 1.
Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
5 min
- 2.
Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
15 min
- 3.
Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
10 min
- 4.
Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
5 min
- 5.
Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
