• prep: 35 min
• cook: 35 min
• total: 1 hr 10 min

servings:

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.

• 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

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