---
title: "Pistachio-Crusted Lamb Chops & Creamy Polenta"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pistachio-crusted-lamb-chops-and-creamy-polenta-68d655cdd232ff05cfc47df8
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - Easy Prep
rating: 4.5
rating_count: 155
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: "The pistachio crust and grape-shallot sauce earned praise, though some found the polenta overly garlicky and wanted more pistachio flavor in the coating."
  - theme: Ease of prep
    text: "Many found this recipe more complex and time-consuming than expected, with multiple steps requiring careful attention to timing."
nutrition:
  calories: 1380
  protein: 71
  fat: 97
  saturated fat: 42
  carbohydrates: 56
  sugar: 15
  fiber: 7
  cholesterol: 270
  sodium: 2120
  trans fat: 4.5
  potassium: 1140
  calcium: 160
  iron: 7.2
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/pistachio-crusted-lamb-chops-creamy-polenta.avif"
---

Adjust rack to top position and preheat oven to 425 degrees Fahrenheit. Wash and dry all produce. Trim @green beans{16%ounce} if necessary. Finely chop @pistachios{1%ounce} (or crush in their bag with a heavy-bottomed pan or rolling pin). Halve, peel, and finely dice @shallot{2%unit}. Halve @red grapes{4.5%ounce}. Finely chop @parsley{½%ounce}.

Combine @precooked polenta{2%unit} and @water{⅓%cup} (⅔ cup for 4 servings) in a #small pot{} over medium heat. Mash with a #potato masher{} until mostly smooth, ~{30-60%seconds}. Stir in @garlic powder{2%tsp}, half the @cream sauce base{4%ounce}, and @butter{2%tbsp} (all the cream sauce base and 2 tbsp butter for 4 servings). Cook, stirring constantly, until butter has melted and polenta is simmering and thickened, ~{1-2%minutes}. 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.

Toss green beans on a #baking sheet{} with a drizzle of @cooking oil{2%tsp}, salt, and pepper. Roast on top rack until tender and browned, ~{12-15%minutes}.

In a #small bowl{}, combine @panko breadcrumbs{1%cup}, the chopped pistachios, half the @dried rosemary{1%tsp} (all the rosemary for 4 servings), and a pinch of salt and black pepper. Pat @lamb chops{30%ounce} dry with paper towels; season all over with salt and black pepper. Evenly brush lamb all over with @sour cream{3%tbsp}, then mound all over with the panko mixture, pressing firmly to adhere.

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

Heat a drizzle of oil in a #medium pan{} over medium-high heat. Add the diced shallot and red grapes. Cook, stirring, until shallot is softened and lightly browned, ~{2-3%minutes}. Add @chicken stock concentrate{2%unit} and @water{¼%cup} (⅓ cup for 4 servings), and cook, stirring occasionally, until thickened, ~{1-2%minutes}. Remove from heat; stir in @dijon mustard{4%tsp}, chopped parsley, and 1 tbsp butter. Taste and season with salt and black pepper if desired.

Divide polenta between plates. Top with the green beans, roasted vegetables, and lamb chops. Spoon the lovely pan sauce over the lamb and serve.