Pistachio-Crusted Lamb Chops with Creamy Polenta and Grape Pan Sauce

Elevate your dinner table with these elegant pistachio-crusted lamb chops. The nutty, rosemary-infused crust creates a golden, crispy exterior while the meat stays tender and juicy. Served over a bed of quick, creamy polenta and accompanied by roasted green beans, this dish is both comforting and sophisticated.

A savory grape and shallot pan sauce adds a touch of seasonal sweetness, tying all the flavors together. Perfect for a special occasion or a cozy holiday feast, this recipe is surprisingly simple to prepare and sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

30 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Trim green beans if needed. Finely chop pistachios. Halve, peel and dice shallot. Halve grapes. Chop parsley.
2. 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 tablespoon butter (all cream sauce base and 2 tablespoons butter for 4). Cook, stirring constantly, until butter melts and polenta is simmering and thickened, 1-2 minutes. Season with salt and pepper. Keep covered off heat.
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.
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; season all over with salt and pepper. Brush lamb with sour cream, then press panko mixture firmly onto all sides.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add lamb chops; cook until crust is golden and lamb is cooked to desired doneness, 2-4 minutes per side. Transfer to a paper-towel-lined plate.
6. Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and grapes; cook until shallot softens and browns, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings); cook until thickened, 1-2 minutes. Remove from heat; stir in mustard, parsley and 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.
7. Divide polenta among plates. Top with green beans and lamb chops. Spoon pan sauce over lamb and serve.

Recipe Tips

FAQ

Can I use regular polenta instead of precooked?

Yes, but you’ll need to cook it according to package directions before adding the cream sauce base and butter.

What can I substitute for lamb chops?

This recipe works well with pork chops or chicken breasts; adjust cooking time accordingly.

Can I make this dish ahead?

The polenta and sauce can be made ahead and reheated. Cook the lamb and green beans just before serving for best texture.