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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(32)
Recipe Development Team
Recipe Development TeamUpdated on December 23, 2025
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Calories
1370 kcal
Protein
71g protein
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

6 ounce

Green Beans

½ cup

Panko Breadcrumbs

(Contains: Wheat)

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
Calories1370 kcal
Fat98 g
Saturated Fat42 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber6 g
Protein71 g
Cholesterol270 mg
Sodium2120 mg
Trans Fat4.5 g
Potassium1080 mg
Calcium150 mg
Iron6.9 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.

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