Name: Lamb Chops with Polenta and Grilled Scallion Sauce | Epicurious
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 8 lamb rib or loin chops (about 2 pounds); 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1 pound prepared polenta, sliced into 1/2" rounds; 1/2 cup olive oil, plus more for brushing; 1 bunch of scallions, roots trimmed; 1 jalapeño, halved lengthwise; 1 cup basil leaves, finely chopped; 1/4 cup fresh lemon juice; 3 tablespoons plain yogurt; 6 cups torn leafy lettuce, such as green leaf lettuce; 1 cup cherries (about 6 ounces), pitted, halved

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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.

Cooks' Note

You might have extra sauce, which is not a bad thing: Use it over other grilled meats or vegetables or to create new salad dressings and sauces.

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

8 lamb rib or loin chops (about 2 pounds)

1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 pound prepared polenta, sliced into 1/2" rounds

1/2 cup olive oil, plus more for brushing

1 bunch of scallions, roots trimmed

1 jalapeño, halved lengthwise

1 cup basil leaves, finely chopped

1/4 cup fresh lemon juice

3 tablespoons plain yogurt

6 cups torn leafy lettuce, such as green leaf lettuce

1 cup cherries (about 6 ounces), pitted, halved

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
Do Ahead
Step 5
Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

TagsItalian American Italian European Lamb Chop Lamb Meat Polenta Rice & Grains Main Dinner Gluten Free Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Grilling Epicurious

Recipe notes

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