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Pistachio-Crusted Lamb Chops & Creamy Polenta

Pistachio-Crusted Lamb Chops & Creamy Polenta

with Shallot-Grape Pan Sauce & Roasted Green Beans
4.5(142)78 Reviews
Courtney Laga
Courtney LagaUpdated on March 11, 2026
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Calories
1380 kcal
Protein
71g protein
Total
35 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Wheat
  • Tree Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

2 tablespoon (tbsp)

Cooking Oil

2 teaspoon (tsp)

Cooking Oil

2 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories1380 kcal
Fat97 g
Saturated Fat42 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber7 g
Protein71 g
Cholesterol270 mg
Sodium2120 mg
Trans Fat4.5 g
Potassium1140 mg
Calcium160 mg
Iron7.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small pot
Potato Masher
Small Bowl
Medium Pan
Large Pan
Paper Towel
Baking Sheet

Cooking Steps

Prep
1
  • 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.

Make Polenta
2
  • In a small pot, combine polenta and cup water ( 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.

Roast Green Beans
3
  • 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.

Prep Lamb
4
  • 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. 

Cook Lamb
5
  • 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.

Make Sauce
6
  • 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 ( 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.

Serve
7
  • Divide polenta between plates. Top with green beans and lamb chops. Spoon pan sauce over lamb and serve.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the pistachio-crusted lamb, though some found it gamey; the grape-shallot sauce was a hit 🍇
  • Ease of prep: Several found it time-consuming or tricky, especially getting the crust to stick; consider baking instead of frying
  • Suggestions: Try adding Parmesan to the polenta for more flavor; use less garlic powder and butter for a lighter dish
  • Portions: Some felt the lamb chops were small for a premium meal; consider serving with extra vegetables
  • Polenta: Opinions varied widely; some loved it creamy, others found it bland or difficult to work with
AI-generated from customer reviews

Reviews from our home cooks

P
Patty HenryCooked for 2 people
|Dec 31, 2025
L
Lori RigsbeeCooked for 2 people
|Dec 13, 2025
K
Kelsey PetrasCooked for 2 people
|Dec 4, 2025
N
Noelle MailhotCooked for 4 people
|Dec 5, 2025
A
Anita SimmonsCooked for 2 people
|Dec 17, 2025
N
Nicole PersaudCooked for 2 people
|Dec 15, 2025
N
Nicole LillyCooked for 2 people
|Dec 12, 2025
T
Todd CooperCooked for 3 people
|Dec 17, 2025
L
Lisa SimonCooked for 2 people
|Dec 16, 2025
M
Mary PiecewiczCooked for 3 people
|Dec 19, 2025