Pistachio-Crusted Lamb Chops & Creamy Polenta
with Shallot-Grape Pan Sauce & Roasted Green Beans
- Milk
- Wheat
- Tree Nuts
Pan-fried pistachio-and-rosemary-crusted lamb chops, seared to a golden, crispy finish, rest on a bed of creamy (precooked! fast!) polenta. Roasted green beans add color, while a savory grape and shallot pan sauce brings a touch of seasonal sweetness. Rich, vibrant, and elegant, this dish is perfect for a celebratory gathering or a cozy holiday feast.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ teaspoon
Dried Rosemary
½ cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Green Beans
1 unit
Precooked Polenta
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
2.25 ounce
Red Grapes
15 ounce
Lamb Chops
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 grapes. Finely chop parsley.
-
In a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds.
-
Stir in garlic powder, half the cream sauce base, and 1 TBSP 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, 1-2 minutes more. Season with salt and 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 oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
-
In a small bowl, combine panko, pistachios, half the 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.
-
Heat a ⅓-inch layer of 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, 2-4 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 shallot and grapes. Cook, stirring, until shallot is softened and lightly browned, 2-3 minutes.
-
Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 1-2 minutes.
-
Remove from heat; stir in mustard, parsley, and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
-
Divide polenta between plates. Top with green beans and lamb chops. Spoon pan sauce over lamb and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lamb chops were tender and flavorful for many, though opinions on the polenta were split — some loved it, others found it too garlicky or bland.
- Ease of prep: Several reviewers found this recipe more time-consuming than expected, often taking well over 35 minutes; experienced cooks noted it still ran long.
- Suggestions: Use half the garlic powder in the polenta to avoid an overpowering flavor, and add a splash of cream instead of water to the shallot-grape pan sauce for a richer result. Press the pistachio-panko crust firmly onto the lamb and cook in a well-oiled pan to help it adhere better.
- Cooking the lamb: Use a meat thermometer rather than relying on crust color alone to ensure the lamb reaches your desired doneness.
Reviews from our home cooks
The lamb chops were a nice change from the regular variety of meats. The chops were flavorful and tender. The sides of Polenta, green beans and the pan sauce with grapes resulted in a meal that was eloquent and delicious.
The lamb chops were really good to my surprise as it was my first time cooking them. I would have liked the pistachio to be very tiny and crushed to almost a powder and used less panko. Half the garlic would have been better in the polenta.
This was a perfectly balanced dish, the pistachio crust really gave the lamb a nice crunch and the grapes in the sauce was perfectly mildly sweet
I loved the lamb and the grape shallot sauce! I will definitely order lamb again. This recipe was overall too rich, and next time I will reduce the butter quite a bit. The timing was also way off, the recipe took 45 min longer than advertised
Use a meat thermometer to for the lamb chops and what temperature you could use. Just because the breading was brown doesn't mean it was done. The meat was red. I figured lamb chops could cook rare to well done. I rather have baked it.
Delicious even without the pistachios. I have a nut allergy and was a bit worried the meal wouldn't taste good without them but it was still delicious.
Amazing flavors. I used the rest of the cream instead of water to make the shallot grape sauce. Made it tons better!
Delicious, more lamb dishes please! Odd choice to use pre-cooked polenta on a fancy meal like this but it came out good
This was the first time trying a lamb recipe with Hellofresh and it was delicious. The lamb was delicious and tender. The polenta was okay, a little bland.
Amazingly delicious tender lamb - very flavorful preparation. We did not use the pistachios, just the panko... and it was perfect
