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

Indulge in a restaurant-quality meal at home with these pistachio-crusted lamb chops. The crunchy, nutty crust gives way to tender, juicy lamb, while the creamy polenta and roasted green beans provide a comforting base. A quick pan sauce made with grapes and shallots adds a touch of sweetness that ties everything together.

This dish is surprisingly simple to prepare, thanks to pre-cooked polenta and a few smart shortcuts. Perfect for a celebratory dinner or a cozy holiday feast, it’s sure to impress your guests without keeping you in the kitchen all day.

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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

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

15 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 tablespoon (tbsp) 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. Adjust rack to top position and preheat oven to 425°F. 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.
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 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.
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 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.
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.
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 (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.
7. Divide polenta between plates. Top with green beans and lamb chops. Spoon pan sauce over lamb and serve.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Roast them directly from frozen, adding a few extra minutes to the cooking time.

What can I substitute for the cream sauce base?

If you don’t have a cream sauce base, you can use heavy cream or half-and-half mixed with a pinch of garlic powder and salt.

How do I know when the lamb chops are done?

Use a meat thermometer: 145°F for medium-rare, 160°F for medium. The crust should be golden and crisp.