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Breaded Lamb Chops with Grilled Vegetables and Polenta

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    15 to 17 mins

  • Prep Time

    15 mins

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 10

Marinade

  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 3 tablespoons fresh lemon juiice
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon chopped fresh thyme leaves
  • Completed step 1 teaspoon white balsamic vinegar
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 1 jar (14 ounces) artichoke hearts
  • Completed step 4 plum tomatoes, each cut in half lengthwise
  • Completed step 2 small Italian eggplants, each about 4 ounces, cut in half lengthwise
  • Completed step 1 small yellow onion, quartered
  • Completed step ½ cup chicken broth
  • Completed step ½ cup plain dried bread crumbs
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat

Polenta

  • Completed step 3 cups chicken broth
  • Completed step 2 tablespoons unsalted butter
  • Completed step ¾ cup instant polenta
  • Completed step ½ cup sour cream
  • Completed step ½ teaspoon kosher salt

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large bowl whisk the marinade ingredients. Add the artichoke hearts, tomatoes, eggplants, and onion, and marinate at room temperature for 15 minutes.

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  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
    Remove the vegetables from the bowl and shake off any excess marinade. Brush the cooking grates clean. Grill the vegetables over 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.
  • 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.
  • 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.
  • 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.
    Grill the chops over 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.

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