Pistachio Crusted American Lamb Chops with Red Wine Cherries

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.