Lamb Chops with Polenta and Grilled Spring onion Sauce

Ingredients for Lamb Chops with Polenta and Grilled Spring onion Sauce

• 8 lamb rib or loin chops (about 900g )

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

• 1/2 teskedar nymalen svartpeppar

• 450g prepared polenta, sliced into 1/2" rounds

• 120ml olive oil, plus more for brushing

• 1 bunch of spring onions, roots trimmed

• 1 jalapeño, halved lengthwise

• 1 cup basil leaves, finely chopped

• 60 ml färsk citronsaft

• 3 tablespoons plain yoghurt

• 6 cups torn leafy lettuce, such as green leaf lettuce

• 1 cup cherries (about 170g ), pitted, halved

Season lamb chops with 1 teaspoon salt and 1/2 teaspoons 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 spring onions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 52°C for medium-rare, 2–3 minutes per side. The spring onions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.

Finely chop spring onions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 teaspoons salt and whisk to combine. Transfer 60ml spring onion sauce to a large bowl and whisk in yoghurt and remaining 1/8 teaspoons 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 spring onion sauce.

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

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