Serves 4
While this recipe should be all about the lamb, that is not the case at all. Polenta is the shiny star of this recipe and the unexpected addition of chicken stock, chili, parsley, Parmesan and pistachio takes everything up a notch. Polenta was the star of my childhood, growing up in Romania. I loved it as a child and love it now. It is so good, comforting and it goes well with so many dishes, stews, farmer cheese, Feta cheese. Paring this Parmesan pistachio polenta with lamb chops couldn’t be more superb and easy to make for a lunch or dinner with family or friends.
Lamb
8 lamb chops
1 tbsp olive oil
Salt and freshly ground black pepper
Polenta
6 cups (1.5 L) chicken stock or broth 2 cups coarse cornmeal for polenta ¼ tsp chili flakes 1 cup Parmesan cheese, freshly grated 1 tbsp fresh parsley, finely chopped, plus extra for garnish Pinches of salt, to taste
¼ cup pistachio, for garnish
In a medium saucepan, bring stock to a rolling boil. Slowly stir in cornmeal and chili flakes. Reduce heat to medium-low, cover and continue cooking for 7 to 10 minutes, stirring occasionally. Keep warm over very low heat, covered. When ready to serve, stir in Parmesan and parsley. Taste and add pinches of salt, as needed. If too thick, stir in tablespoons of boiling water until it reaches the texture of softly mashed potatoes. Season lamb chops and let them at room temperature for 30 minutes before you grill them.
Brush a cast iron grill with olive oil and grill chops over medium-high heat for 4 minutes each side (grill time depends on thickness of chops and preference of doneness).
To serve, divide polenta among serving plates. Top with hot lamb chops. Sprinkle with crushed pistachio and parsley. Serve immediately.
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