Pistachio-Crusted Lamb Chops & Polenta
with Shallot-Grape Pan Sauce & Roasted Asparagus
- 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)
ounce
Green Beans
1 unit
Precooked Polenta
6 ounce
Asparagus
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.
