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. – Epicurious.com
- 8 lamb rib or loin chops (about 2 pounds)
- 1 ½ teaspoons plus 1/8 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 pound prepared polenta, sliced into 1/2″ rounds
- ½ cup olive oil, plus more for brushing
- 1 bunch of scallions, roots trimmed
- 1 jalapeño, halved lengthwise
- 1 cup basil leaves, finely chopped
- ¼ 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
- Season lamb chops with 1 tsp. salt and ½ tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
- 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.
- Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and ½ tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining ⅛ tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
- Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
- Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
- 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.