Pistachio Rosemary Crusted Lamb Chops with Creamy Polenta and Roasted Green Beans

Indulge in a restaurant-quality meal at home with these pistachio-rosemary crusted lamb chops. The crunchy, golden crust gives way to tender, juicy lamb, perfectly complemented by a bed of creamy polenta. Roasted green beans add a fresh, vibrant touch, while a savory grape and shallot pan sauce brings a hint of sweetness that ties everything together.

This dish is ideal for a special occasion or a cozy holiday feast. With simple ingredients and straightforward steps, you can create an impressive, flavorful dinner that will delight your guests and elevate any evening.

Log in to save recipes and build weekly shopping lists.

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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 tablespoon butter (all the cream sauce base and 2 tablespoons 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 tablespoon butter (2 tablespoons 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 fresh rosemary instead of dried?

Yes, you can substitute 1 teaspoon of fresh chopped rosemary for the dried rosemary.

What can I substitute for the cream sauce base?

You can use heavy cream or half-and-half mixed with a pinch of salt and pepper as a substitute.

How do I know when the lamb chops are done?

For medium-rare, cook until the internal temperature reaches 135°F or 145°F for medium. Let rest a few minutes before serving.