Pistachio-Crusted Lamb Chops & Creamy Polenta

🥘 Ingredients

• 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
  1 lb
• lamb chops
  30 oz
• panko breadcrumbs
  1 c
• parsley
  ½ ounce
• 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 Fahrenheit. Wash and dry all produce. 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 .

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

   2

   Combine precooked polenta and water (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 , half the cream sauce base , and butter (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.

   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, ⏱️ 12-15 minutes .

   cooking oil: 2 tsp
4. 

   4

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

   cooking oil: 4 tbsp
6. 

   6

   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 and water (⅓ cup for 4 servings), and cook, stirring occasionally, until thickened, ⏱️ 1-2 minutes . Remove from heat; stir in dijon mustard , chopped parsley, and 1 tbsp butter. Taste and season with salt and black pepper if desired.

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

   7

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