Pistachio-Crusted Lamb Chops & Creamy Polenta

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   In a small pot , combine precooked polenta and ⅓%cup water over medium heat. Mash with a potato masher until mostly smooth ⏱️ 30 seconds . Stir in sour cream and garlic powder . Keep warm.

   precooked polenta: 1 c, sour cream: 2 tbsp, garlic powder: ½ tsp
3. 

   3

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

   green beans: 1 lb, cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   In a small bowl , combine panko breadcrumbs , pistachios , half the dried rosemary , and a pinch of salt and black pepper .

   panko breadcrumbs: ¼ cup, pistachios: ¼ cup, dried rosemary: ½ tsp, salt: ¼ tsp, black pepper: ¼ tsp
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Coat lamb chops in panko mixture; add to pan and cook until crust is crisp and golden and lamb is cooked to desired doneness ⏱️ 3 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary.

   cooking oil: 2 tbsp, lamb chops: 2 pieces
6. 

   6

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add shallot and red grapes . Cook, stirring, until shallot is softened and lightly browned ⏱️ 2 minutes . Stir in cream sauce base , chicken stock concentrate , and dijon mustard . Simmer until slightly thickened. Remove from heat and stir in butter and remaining dried rosemary . Season to taste.

   cooking oil: 1 tbsp, shallot: 1 unit, red grapes: 1 c, cream sauce base: ½ cup, chicken stock concentrate: 1 unit, dijon mustard: 1 tsp, butter: 2 tbsp, dried rosemary: ½ tsp
7. 

   7

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

   parsley: 2 tbsp