Pistachio Crusted American Lamb Chops with Red Wine Cherries

  

June 29, 2022

Recipe provided by Pistachio Crusted Lamb Chops - with Red Wine Cherry Sauce (runningtothekitchen.com), courtesy of the American Lamb Board (Pistachio Crusted American Lamb Chops with Red Wine Cherries | American Lamb).

Ingredients

Lamb Chops

1 lb American lamb sirloin chops (2-3 chops)

1/2 cup Shelled pistachios, unsalted

1 cloves Garlic

Salt & black pepper

Red Wine Cherries

1 cup Frozen tart cherries or regular cherries

1/3 cup Zinfandel or other deep, dry red wine line cabernet

1 tbsp Apple cider vinegar

1-2 sprigs Thyme leaves

Salt & pepper

Polenta

2 1/2 cup Water

1/2 cup Cornmeal

1/3 cup Parmesan, grated

1 tbsp Extra-virgin olive oil

Salt & pepper, to taste

Directions

Lamb Chops

1Preheat oven to 425 degrees.

2Season the lamb with salt and pepper.

3Add pistachios, garlic, salt and pepper to a food processor and process until finely chopped. Transfer the mixture onto a plate.

4Coat each lamb chop in the pistachio mixture and place on a baking sheet.

5Roast for 6-7 minutes for medium-rare, until edges and top of chops start to turn golden brown. Remove from oven, cover and let sit for 2-3 minutes before serving.

Red Wine Cherries

1Combine all the ingredients in a small sauce pot and 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 of cornstarch + 1 tablespoon water that’s been stirred) to the pot right before turning off the heat.

Polenta

1Bring the water to a boil in a medium sauce pot.

2Once boiling, add the cornmeal while whisking constantly. Reduce heat to low and continue whisking until thickened, about 3-5 minutes.

3Remove from heat, add the olive oil, parmesan, salt and pepper and stir to combine.

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