Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　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.

　　

Ingredients

4 servings

　　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

　　

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.

　　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.