1/3cupzinfandel or other deepdry red wine like cabernet
1tablespoonapple cider vinegar
1-2sprigs thyme leaves
salt & pepper
For the polenta:
2.5cupswater
1/2cupcornmeal
1/3cupgrated parmesan
1tablespoonextra virgin olive oil
salt & pepper
Instructions
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.