Recipe by Jamie Purviance
Breaded Lamb Chops with Grilled Vegetables and Polenta
People
Serves 4
Prep Time
15 mins
Grilling Time
15 to 17 mins
- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 15 to 17 mins
the Ingredients
Marinade
- ¼ cup / 60 milliliters extra-virgin olive oil
- 3 tablespoons fresh lemon juiice
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon white balsamic vinegar
- ½ teaspoon freshly ground black pepper
- 1 jar (14 ounces) artichoke hearts
- 4 plum tomatoes, each cut in half lengthwise
- 2 small Italian eggplants, each about 4 ounces, cut in half lengthwise
- 1 small yellow onion, quartered
- ½ cup / 120 milliliters chicken broth
- ½ cup / 55 grams plain dried bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat
Polenta
- 3 cups / 720 milliliters chicken broth
- 2 tablespoons unsalted butter
- ¾ cup / 120 grams instant polenta
- ½ cup / 120 milliliters sour cream
- ½ teaspoon kosher salt
Instructions
- 01 In a large bowl whisk the marinade ingredients. Add the artichoke hearts, tomatoes, eggplants, and onion, and marinate at room temperature for 15 minutes.
- 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 03 Remove the vegetables from the bowl and shake off any excess marinade. Brush the cooking grates clean. Grill the vegetables over direct medium heat, with the lid closed, for about 6 minutes, turning once, transferring them to a bowl as they are seared. Let the vegetables cool until easy to handle, and then coarsely chop them. Put the vegetables into a medium saucepan and add the chicken broth. Simmer over medium heat on the stove for 15 minutes or until the broth is almost completely reduced. Remove from the heat and keep warm.
- 04 In a small bowl mix the bread crumbs, salt, and pepper. Roll each chop in the bread-crumb mixture. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
- 05 In a medium saucepan on the stove, combine the chicken broth and butter and bring to a boil over high heat. Whisk in the polenta. Reduce the heat to medium-low, cover, and simmer for 12 minutes or until the polenta is tender, whisking occasionally. Season with the salt. Remove from the heat and stir in the sour cream.
- 06 Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 9 to 11 minutes for medium rare, turning once or twice. Serve warm with the grilled vegetables and creamy polenta.
the Ingredients
Marinade
- ¼ cup / 60 milliliters extra-virgin olive oil
- 3 tablespoons fresh lemon juiice
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon white balsamic vinegar
- ½ teaspoon freshly ground black pepper
- 1 jar (14 ounces) artichoke hearts
- 4 plum tomatoes, each cut in half lengthwise
- 2 small Italian eggplants, each about 4 ounces, cut in half lengthwise
- 1 small yellow onion, quartered
- ½ cup / 120 milliliters chicken broth
- ½ cup / 55 grams plain dried bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat
Polenta
- 3 cups / 720 milliliters chicken broth
- 2 tablespoons unsalted butter
- ¾ cup / 120 grams instant polenta
- ½ cup / 120 milliliters sour cream
- ½ teaspoon kosher salt
