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Lamb Chops with Polenta and Grilled Scallion Sauce

This recipe combines tender lamb chops with rounds of polenta and a zesty, smoky grilled scallion sauce. The fresh basil and lemon juice add a vibrant flavor to the dish, making it a perfect meal for a special occasion.

Lamb Chops with Polenta and Grilled Scallion Sauce


For the Lamb Chops:

8 lamb chops, about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper

For the Polenta:

1 tube store-bought polenta, cut into 1/2-inch thick rounds
1 tablespoon olive oil
Salt and pepper to taste

For the Grilled Scallion Sauce:

1 bunch scallions, trimmed
2 jalapeños, halved and seeded
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste


Marinate the Lamb Chops:

In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
Add the lamb chops to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Prepare the Grilled Scallion Sauce:

Preheat your grill to medium-high heat.
Toss the scallions and jalapeños with 1 tablespoon of olive oil and season with salt and pepper.
Grill the scallions and jalapeños until they are charred and tender, about 4-5 minutes. Remove from the grill and let cool slightly.
Chop the grilled scallions and jalapeños, then combine them in a bowl with the chopped basil, lemon juice, and remaining olive oil. Season with salt and pepper to taste.

Grill the Polenta:

Brush the polenta rounds with olive oil and season with salt and pepper.
Grill the polenta rounds for 3-4 minutes per side, until they are heated through and have grill marks. Remove from the grill and set aside.

Grill the Lamb Chops:

Place the marinated lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
Remove the lamb chops from the grill and let them rest for a few minutes.

Assemble and Serve:

Arrange the grilled polenta rounds on a serving platter.
Place the grilled lamb chops on top of the polenta.
Spoon the grilled scallion sauce over the lamb chops and polenta.
Garnish with additional fresh basil leaves and serve with lemon wedges on the side.



Marinade Variation: Add a tablespoon of balsamic vinegar or Dijon mustard to the lamb marinade for extra flavor.
Spice Level: Adjust the amount of jalapeños in the sauce to suit your preferred spice level.
Cooking Methods: The lamb chops and polenta can also be cooked in a grill pan or under the broiler if a grill is not available.

Wine Pairing:

Pair your Lamb Chops with Polenta and Grilled Scallion Sauce with a robust red wine such as Cabernet Sauvignon or a Syrah.

Enjoy your Lamb Chops with Polenta and Grilled Scallion Sauce, a delightful combination of smoky, zesty, and savory flavors perfect for any special occasion!

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