Lamb Chops With Polenta And Grilled Scallion Sauce

1. 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.

2. 2

   Working in batches if needed, grill scallions, jalapeno, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125u00b0F 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.

3. 3

   Finely chop scallions and jalapeno. 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.

4. 4

   Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.

5. 5

   Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

No additional tips available.