Pistachio-crusted-lamb-chops-and-parmesan-polenta

Pistachio-crusted lamb chops on Parmesan polenta

Add a nutty pistachio crunch to lamb and serve with Extra Special tomatoes and sides

By , 26 September 2019

(2 votes)

Pistachio-crusted lamb chops on Parmesan polenta
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 327g serving contains
  • Energy

    2039KJ

    487KCAL

    24%
  • Fat

    23.5g

    high

    34%
  • Saturates

    6.9g

    high

    35%
  • Sugars

    1.6g

    low

    2%
  • Salt

    0.69g

    low

    12%
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
Ingredients
  • 220g Extra Special Aromatico Tomatoes
  • 100g pistachios
  • 10g parsley
  • Zest 1 lemon, plus wedges to serve
  • 2 x 454g packs Butcher’s Selection Lamb Chops, trimmed of fat
  • 2tbsp Dijon mustard
  • 1tbsp rapeseed oil
  • 1 reduced-salt vegetable stock cube, made up to 500ml
  • 2 sprigs thyme, plus extra to serve
  • 250g Tropical Sun Cornmeal Fine Polenta
  • 30g Parmesan, grated
  • 300g pack Extra Special Pea Crush
  • 170g pack Extra Special Asparagus, Tenderstem Broccoli & Kale Medley
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Put the tomatoes in a roasting tin and cook in the oven for 10-12 mins, until starting to burst.

  • Put the pistachios in a food processor with the parsley and lemon zest. Blitz to fine crumbs.

  • Gently bash the chops to flatten slightly, brush with mustard and press into the pistachios to coat.

  • Working in batches, heat some of the oil in a nonstick frying pan. Cook the chops for 4-5 mins on each side until golden brown and cooked to your taste. Wipe the pan clean between each batch.

  • Put the stock in a large pan with the thyme and bring to the boil. Stir in the polenta and cook for 2-3 mins, stirring, until thick. Add black pepper and stir in the Parmesan.

  • Heat the pea crush and veg medley according to the pack instructions.

  • Divide the polenta between 6 plates. Top each with 2 chops, some tomatoes and a lemon wedge. Garnish with the thyme and serve with the peas and veg on the side.