Pistachio Crusted American Lamb Chops with Red Wine Cherries

Preheat oven to 425 degrees.

Season the lamb with salt and pepper.

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

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

Roast 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.

Combine 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.

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

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

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