February 9, 2024

Aleppo Grilled Lamb Chops Over Polenta and Shallot & Herb Pomegranate Sauce


Prep Time

20 MIN

Cook Time

20 MIN

Total Time

40 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


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 American 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!


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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