Prep the Grill: Aleppo Grilled American Lamb Chops Over Polenta and Shallot & Herb Pomegranate Salad
It’s Lamb Lovers Month! This means I am bringing you some lovely dishes to share with the ones you love, all while supporting American lamb farmers!
Did you know that American lamb is milder in flavor than much imported lamb? With this recipe, cooking over charcoal resulted in the juiciest, tender, flavorful lamb. Using the fragrant, almost fruity, Aleppo really sets this lamb recipe apart! It was hands-down the most delicious lamb I’ve ever grilled up!
Choosing American lamb is sustainable and responsible. This recipe calls for a cooking temp of 130-135 degrees, but the USDA recommends a minimum internal temperature of 145 degrees with a 3-minute rest.
Right now, the American Lamb Board is offering the chance to win a heart-shaped Dutch oven + TWO racks of American Lamb! Snap a photo enjoying chops at a restaurant or preparing them in your kitchen, then head to americanlamb.com to submit your chop shot for a chance to win! And don’t be afraid to show it off on Instagram using the hashtag #showusyourchops.
Giveaway Day One: February 7th
Giveaway Day Two: Valentine’s Day
Giveaway Day Three: February 28th
Aleppo Grilled American Lamb Chops Over Polenta and Shallot & Herb Pomegranate Salad
Serves 4
Prep time 20 minutes
Cook time 20 minutes
The lamb
8 American lamb chops (1 rack)
1 teaspoon Aleppo pepper
2-3 teaspoons smashed garlic paste (4-5 cloves)
Salt and pepper to taste
Juice of one lemon
2 tablespoons olive oil
Soft parmesan polenta
4 cups broth or water
1 cup quick cooking polenta
1 cup heavy cream
2 tablespoons butter
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
Shallot & herb pomegranate salad
3 medium sized shallot bulbs, thinly sliced
1/4 cup white vinegar
1 teaspoon honey
Salt and pepper to taste
1/2 cup tightly packed chopped cilantro
2/3 cup pomegranate seeds
1/4 cup olive oil
- To make lamb chops, prepare a charcoal grill. I make a tight pile of charcoal briquettes and light using a natural fire starter as lighter fluid may affect the taste of the food. If you don’t have a charcoal grill, a pellet or gas grill work just as well. Heat to 400-450 degrees.
- While the coals burn down a bit toward readiness, prep lamb. Slice lamb into individual chops and sprinkle with Aleppo, garlic, and salt and pepper. Massage each chop to ensure it’s covered evenly with the garlic, then add the lemon juice and olive oil. Massage again.
- Once the grill is hot, spread the coals evenly across the grill keeping one side slightly fuller than the other. This will create a cooler area of the grill for chops to come to temp after the hard sear.
- Place chops on the hot side of the grill. Form a nice sear on each side. I cooked my lamb to medium rare, around 130 degrees. This took about 15 minutes total, but time may vary depending on the heat of the grill. Rotate every minute, then move the lamb to the cool side of the grill.
- While lamb is grilling, prepare polenta. Bring water or broth to a boil and add polenta, stirring as it thickens. Then add heavy cream, butter, and cheese. Continue cooking, allowing it to thicken and soften to taste. Season with salt and pepper.
- Once lamb is finished grilling, allow it to rest on a platter while you prep salad.
- Place thinly sliced shallots in a bowl. Rinse with cool water if they are too strong to the taste. Add vinegar, honey, salt and pepper, and cilantro. Gently stir salad to combine. Add pomegranate seeds and olive oil. Mix again.
- To assemble the dish, pour warm polenta into a shallow, large bowl. Place grilled lamb chops atop polenta, then dress with salad. Enjoy!
This post is sponsored by the American Lamb Board.
