Pistachio crusted lamb chops are topped with a simple red wine cherry sauce and served over creamy parmesan polenta. It’s fancy food made simple and perfect for a special Valentine’s Day dinner.
What are you making for Valentine’s Day? I’m talking dinner, not dessert (although may I suggest this fudgy paleo skillet brownie or this chocolate strawberry bread pudding for that – whatever you do though, just promise me it won’t be red food dye laden, mmkay? – gross).
*This post is sponsored by the American Lamb Board
Oh, you still don’t know?
Well, now you do. It involves lamb (because it feels just a teeny tiny bit more special than steak, doesn’t it?), some pistachios, cherries that have bathed in red wine and creamy, cheesy polenta.
I’m partnering with the American Lamb Board (why buy from half way across the world when we have amazing American lamb right here?!) again this year (remember these skillet lamb chops and cipollini onions from last year? They were fun! And make me realize I need to use tarragon more often, love that stuff!) for Lamb Lovers month and their annual contest.
Check out their contest page, choose your “love language” and enter to win some amazing lamb-centered prizes!
Nothing’s changed for me since last year, I’m definitely still the “homebody lover” and all about the special dinner at home come February 14th.
No crowded restaurant, overpriced menu, rushed service for me. I’d rather sit home with a bottomless glass of wine and these pistachio crusted lamb chops.
Ok, maybe I’ll throw a candle on the table too for good measure.
This is one of those meals that looks fancy, elegant even but really couldn’t be more simple. It comes together in just about 30 minutes but with luscious wine soaked cherries and sharp parmesan polenta accompanying a perfectly cooked lamb chop, you’d never know it.
And pretty sure whoever that special person you serve them too won’t either.
Find more Valentine’s Day recipe inspiration!
Pistachio Crusted Lamb Chops with Red Wine Cherries
Pistachio crusted lamb chops are topped with a simple red wine cherry sauce and served over creamy parmesan polenta. It's fancy food made simple.
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
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.