Recipe provided by | RUNNING TO THE KITCHEN
INGREDIENTS
FOR THE LAMB CHOPS
1 pound American sirloin lamb chops (2-3 chops)
1/2 cup shelled pistachios (unsalted)
1 clove garlic
salt & pepper
FOR THE 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
1-2 sprigs thyme leaves
salt & pepper
FOR THE POLENTA
2.5 cups water
1/2 cup cornmeal
1/3 cup grated parmesan
1 tablespoon extra virgin olive oil
salt & pepper
DIRECTIONS
FOR THE LAMB CHOPS
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.
FOR THE RED WINE CHERRIES
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.
FOR THE POLENTA
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.