February 9, 2017

Pistachio Crusted American Lamb Chops with Red Wine Cherries

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Prep Time

25 min

Cook Time

7 min

Total Time

32 min

Servings

2

Pistachio Crusted American Lamb Chops with Red Wine Cherries over polenta

Ingredients

Pistachio Crusted American Lamb Chops

  • 1 pound American Lamb sirloin chops (2 to 3 chops)
  • 1/2 cup shelled pistachios, unsalted
  • 1 clove garlic
  • Salt and pepper, to taste

Red Wine Cherries

  • 1 cup frozen tart cherries (or regular cherries)
  • 1/3 cup zinfandel or other deep, dry red wine like cabernet
  • 1 tablespoon apple cider vinegar
  • 1 to 2 sprigs thyme leaves
  • Salt and pepper, to taste

Polenta

  • 2-1/2 cups water
  • 1/2 cup cornmeal
  • 1/3 cup grated parmesan
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

Directions

For the Pistachio Crusted American Lamb Chops: Season lamb with salt and pepper. In a food processor, add pistachios, garlic, salt and pepper; process until finely chopped. Transfer the mixture onto a plate. Coat each lamb chop in the pistachio mixture; place on a baking sheet. Roast at 425°F for 6 to 7 minutes for medium-rare, until edges and top of chops start to turn golden brown. Remove from oven; cover and let sit for 2 to 3 minutes before serving. 

For the Red Wine Cherries: In a small sauce pot, combine cherries, wine, vinegar, thyme, salt and pepper; bring to a boil. Stir, reduce heat to a low simmer and let cook until liquid reduces by about half and mixture thickens. Remove from heat and set aside until ready to serve. Note: If you want the cherries more “saucy”, add a cornstarch slurry (1/2 tablespoon cornstarch plus 1 tablespoon water, that’s been stirred) to the pot right before turning off the heat. 

For the Polenta: In a medium sauce pot, bring water to a boil. Once boiling, add cornmeal while whisking constantly. Reduce heat to low; continue whisking until thickened, about 3-5 minutes. Remove from heat, add parmesan, oil, salt and pepper; stir to combine.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

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