Grilled Lamb Chops with Salad and Spicy Red Sauce

These grilled lamb chops make a simple but special dinner: well-browned on the outside, juicy in the center, and paired with a fresh salad plus a quick smoky red sauce. The whole plate comes together with pantry-friendly ingredients and just enough heat to keep every bite interesting.

Juicy grilled lamb chops served with fresh salad and spicy sauce on a rustic plate.

4 servings per full batch · 30 to 35 minutes

https://cyrusramsey.com/grilled-lamb-chops-with-salad-and-spicy-red-sauce/

Ingredients

For the lamb chops

  • 8 lamb chops, about 2 pounds total, 1 to 1 1/4 inches thick
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, finely grated or minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice

For the salad

  • 5 cups mixed salad greens or chopped romaine
  • 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
  • 1/4 teaspoon kosher salt
  • Pinch of black pepper

For the spicy red sauce

  • 1 roasted red pepper from a jar, drained
  • 1 small tomato, chopped
  • 1 tablespoon tomato paste
  • 1 to 2 teaspoons harissa or chili paste, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon kosher salt
  • 2 to 4 tablespoons water, as needed

To serve

  • Warm flatbread, pita, or naan
  • Pickled onions or pickled peppers, optional
  • Extra lemon wedges

Method

Recipe by Heather Schiefelbein.

  1. Make the sauce first. In a blender or small food processor, combine the roasted red pepper, tomato, tomato paste, harissa, olive oil, lemon juice, garlic, and salt. Blend until smooth, adding water a tablespoon at a time until the sauce is spoonable and bright red. Taste and add a little more chili paste if you want more heat. Set aside.
  2. Mix the lamb seasoning. In a large bowl, stir together the olive oil, garlic, salt, black pepper, cumin, smoked paprika, and lemon juice. Add the lamb chops and turn to coat well. Let them sit while you prep the salad, or marinate for up to 30 minutes at room temperature.
  3. Prep the salad. Toss the greens, cucumber, tomatoes, and red onion in a large bowl. Right before serving, add the olive oil, lemon juice, salt, and pepper. Toss lightly so the greens stay crisp.
  4. Heat the grill or grill pan. Preheat an outdoor grill or a grill pan over medium-high heat. Lightly oil the grates or pan. You want the surface hot enough that the chops sizzle right away.
  5. Cook the lamb chops. Grill for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium, depending on thickness. Look for deep browning on the outside and juices that run clear to lightly pink, not red. For the most reliable check, use an instant-read thermometer inserted into the thickest part of the meat. USDA guidance for whole cuts of lamb includes 145°F followed by a 3-minute rest.
  6. Rest the meat. Transfer the chops to a plate and let them rest for 3 minutes. This keeps the juices in the meat instead of running out on the plate.
  7. Assemble the plates. Divide the salad among four plates. Add two lamb chops to each plate, spoon on a little of the spicy red sauce, and serve the rest on the side for dipping. Add flatbread and pickled onions or peppers if you like a more filling plate.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.