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.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 10 to 12 minutes
- Total time: 30 to 35 minutes
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Helpful tips
If your lamb chops are especially thin, reduce the cook time slightly so they do not dry out. If they are thicker than 1 1/4 inches, use the thermometer as your best guide and let the chops rest before slicing or serving. For a milder sauce, use less harissa and blend in an extra spoonful of roasted red pepper.
Need a swap? Boneless lamb loin chops can stand in for rib chops, and arugula can replace romaine for a peppery salad. If you do not have a grill, a cast-iron skillet works well on the stovetop.
Serving ideas
Serve the lamb chops with warm flatbread for scooping up sauce and salad, or add a side of couscous, rice, or roasted potatoes to make the meal heartier. A little extra lemon over the top brightens the rich lamb and ties the plate together.
Storage notes
Store leftover lamb chops and sauce in separate airtight containers in the refrigerator for up to 3 days. Keep the dressed salad separate if possible, and add the dressing only when ready to serve. Reheat the lamb gently in a low oven or in a covered skillet over low heat just until warmed through. The sauce can be served cold, room temperature, or lightly warmed.
