Pistachio-Crusted Lamb Chops & Polenta

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  14 tsp
• cream sauce base
  4 oz
• dijon mustard
  4 tsp
• dried rosemary
  1 tsp
• garlic powder
  2 tsp
• green beans
  12 oz
• lamb chops
  30 oz
• panko breadcrumbs
  1 c
• parsley
  ½ oz
• pistachios
  1 oz
• precooked polenta
  2 unit
• red grapes
  4.5 oz
• salt
• shallot
  2 unit
• sour cream
  3 tbsp
• water
  ⅓ cup, ¼ cup

🍳 Cookware

• small pot
• potato masher
• baking sheet
• small bowl
• large pan
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce, including asparagus . Trim green beans if necessary. Finely chop pistachios (or crush in their bag with a heavy-bottomed pan or rolling pin). Halve, peel, and finely dice shallot . Halve red grapes . Finely chop parsley .

   asparagus: 12 oz, green beans: 12 oz, pistachios: 1 oz, shallot: 2 unit, red grapes: 4.5 oz, parsley: ½ oz
2. 

   2

   In a small pot , combine precooked polenta and water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in garlic powder , half the cream sauce base , and butter (all the cream sauce base and 2 TBSP butter for 4). Cook, stirring constantly, until butter has melted and polenta is simmering and thickened, ⏱️ 1 minutes to ⏱️ 2 minutes more. Season with salt and black pepper to taste. Keep covered off heat until ready to serve. TIP: Polenta will thicken as it cools; if needed, add a splash of water and stir before serving.

   precooked polenta: 2 unit, water: ⅓ cup, garlic powder: 2 tsp, cream sauce base: 4 oz, butter: 2 tbsp, salt, black pepper
3. 

   3

   Toss green beans on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until tender and browned, ⏱️ 12 minutes to ⏱️ 15 minutes .

   cooking oil: 2 tsp
4. 

   4

   In a small bowl , combine panko breadcrumbs , pistachios, half the dried rosemary (all for 4 servings), and a pinch of salt and pepper. Pat lamb chops dry with paper towels; season all over with salt and pepper. Evenly brush lamb all over with sour cream , then mound all over with panko mixture, pressing firmly to adhere.

   panko breadcrumbs: 1 c, dried rosemary: 1 tsp, lamb chops: 30 oz, sour cream: 3 tbsp
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Add coated lamb chops to pan; cook until crust is crisp and golden and lamb is cooked to desired doneness, ⏱️ 2 minutes to ⏱️ 4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary. Transfer to a paper-towel-lined plate.

   cooking oil: 4 tbsp
6. 

   6

   Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and grapes. Cook, stirring, until shallot is softened and lightly browned, ⏱️ 2 minutes to ⏱️ 3 minutes . Add chicken stock concentrate and water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Remove from heat; stir in dijon mustard , parsley, and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.

   chicken stock concentrate: 2 unit, water: ¼ cup, dijon mustard: 4 tsp
7. 

   7

   Divide polenta between plates. Top with green beans and lamb chops. Spoon pan sauce over lamb and serve.