Grilled Lamb Chops with Crisp Salad and Red Pepper Dipping Sauce
Juicy grilled lamb chops, a fresh salad, and a tangy red pepper sauce make a balanced plate that feels special without requiring a long prep list. The sauce can be made ahead, the salad comes together in minutes, and the lamb cooks quickly on a hot grill or grill pan.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 12 to 15 minutes
- Total time: 35 minutes
Ingredients
For the red pepper sauce
- 1 roasted red bell pepper, drained if packed in water
- 1 small garlic clove
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
- 1/2 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons water, as needed for blending
For the lamb chops
- 8 lamb loin chops or rib chops, about 1 1/4 to 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the salad
- 5 cups mixed salad greens
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, very thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons crumbled feta or toasted pine nuts
Instructions
- Make the red pepper sauce. In a blender or small food processor, combine the roasted red pepper, garlic, lemon juice, vinegar, tomato paste, smoked paprika, cumin, red pepper flakes, and salt. Blend until mostly smooth. With the machine running, drizzle in the olive oil. Add 1 to 2 tablespoons water if you want a looser dipping sauce. Taste and adjust with more salt, lemon juice, or red pepper flakes. Set aside.
- Season the lamb. Pat the chops dry with paper towels. Rub with olive oil, then season all over with salt, black pepper, oregano, and garlic powder. Let them sit at room temperature for 10 to 15 minutes while you preheat the grill.
- Preheat the grill. Heat an outdoor grill or grill pan over medium-high heat. You want the surface hot enough that the lamb sizzles when it hits the grates, but not so hot that the seasonings burn immediately.
- Grill the chops. Cook the lamb chops for about 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium, depending on thickness. Aim for an internal temperature of 130 to 135°F for medium-rare, or 140 to 145°F for medium, measured in the thickest part away from the bone. The chops should have browned edges and a lightly springy feel when pressed.
- Rest the meat. Transfer the chops to a plate and rest for 5 minutes. This helps the juices settle so the meat stays tender.
- Assemble the salad. In a large bowl, toss the greens, cucumber, tomatoes, and red onion with olive oil, lemon juice, salt, and pepper. Add feta or pine nuts if using. Keep the salad crisp and lightly dressed so it balances the richer lamb.
- Serve. Spoon the red pepper sauce into a small bowl for dipping, or drizzle a little over the lamb. Divide the salad among plates, add 2 lamb chops per serving, and serve right away while the meat is warm and the greens are fresh.
Tips, serving ideas, and storage
Doneness cue: Lamb chops should look browned on the outside with a rosy center for medium-rare. If you prefer them more cooked, give them another minute or two per side, but avoid overcooking or the meat can turn dry.
Make-ahead option: The red pepper sauce can be made up to 3 days ahead and stored covered in the refrigerator. Stir before serving and thin with a teaspoon of water if it thickens.
Easy swaps: If you do not have roasted red pepper, use jarred roasted pepper strips. For a brighter sauce, swap half the lemon juice for orange juice. If you prefer a milder sauce, leave out the red pepper flakes.
Serving ideas: Add warm pita or flatbread on the side, or serve the chops over herbed couscous for a heartier meal. For casual company, put the sauce in a bowl on the table and let guests dip each chop as they go.
Storage: Refrigerate leftover lamb chops in an airtight container for up to 3 days. Store the salad ingredients separately whenever possible so the greens stay crisp. Keep the sauce refrigerated for up to 5 days. Reheat lamb gently in a low oven or skillet just until warmed through; avoid high heat, which can dry it out.
