Pistachio-Crusted Lamb Chops & Polenta

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce.
2. 

   2

   In a small pot , combine precooked polenta and water over medium heat. Mash with a potato masher until mostly smooth ⏱️ 45 seconds . Keep warm.

   precooked polenta: 1 package, water: ⅓ cup
3. 

   3

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

   green beans: 8 oz, cooking oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   In a small bowl , combine panko breadcrumbs , pistachios , half the dried rosemary , and a pinch of salt and pepper. Set aside for coating.

   panko breadcrumbs: ¼ cup, pistachios: ¼ cup, dried rosemary: 1 tsp
5. 

   5

   Heat a ⅓-inch layer of remaining oil in a large pan over medium-high heat. Press the pistachio mixture onto lamb chops . Add to pan and cook until crust is crisp and golden and lamb reaches desired doneness ⏱️ 3 minutes per side. Do not overcrowd; cook in batches if needed. Transfer to a plate and keep warm.

   lamb chops: 1 lb
6. 

   6

   In a medium pan , heat a drizzle of oil over medium-high heat. Add shallot and red grapes . Cook, stirring, until shallot is softened and lightly browned ⏱️ 3 minutes . Stir in dijon mustard , garlic powder , chicken stock concentrate , cream sauce base , butter , and remaining rosemary. Simmer until slightly thickened ⏱️ 2 minutes .

   shallot: 1 unit, red grapes: ½ cup, dijon mustard: 1 tsp, garlic powder: ½ tsp, chicken stock concentrate: 1 unit, cream sauce base: 2 tbsp, butter: 2 tbsp
7. 

   7

   Divide polenta between plates. Top with green beans and lamb chops. Spoon pan sauce over lamb, garnish with parsley and a dollop of sour cream . Serve immediately.

   parsley: 2 tbsp, sour cream: 2 tbsp