Recipes
Pistachio-crusted lamb chops on Parmesan polenta
Add a nutty pistachio crunch to lamb and serve with Extra Special tomatoes and sides
Add a nutty pistachio crunch to lamb and serve with Extra Special tomatoes and sides
(2 votes)
Cook: 40 Mins
Serves: 6
Price: £2.39 per serving
Nutritional Information
Each 327g serving contains
Energy
2037kj
487kcal
2037kj
487kcal
24%
Fat
23.5g
23.5g
High
34%
34%
Saturates
6.9g
6.9g
Med
35%
35%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
0.69g
0.69g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
623kj/149kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the tomatoes in a roasting tin and cook in the oven for 10-12 mins, until starting to burst.
3
Put the pistachios in a food processor with the parsley and lemon zest. Blitz to fine crumbs.
4
Gently bash the chops to flatten slightly, brush with mustard and press into the pistachios to coat.
5
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.
6
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.
7
Heat the pea crush and veg medley according to the pack instructions.
8
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.