subject: Breaded BBQ Lamb Chops with Polenta [print this page] Breaded BBQ Lamb Chops with Polenta Breaded BBQ Lamb Chops with Polenta
Ingredients
For the vegetables
1 14-oz can artichoke hearts
4 plum tomatoes, cut in half
2 baby eggplants, cut in half
1 small onion, divided into four wedges
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
1 teaspoon white balsamic vinegar
Juice of 1 lemon
1/2 cup chicken broth
For the polenta
3 cups chicken broth
2 tablespoons butter
3/4 cup instant polenta
1/2 cup sour cream
For the chops
1/2 cup bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
8 lamb chops, about 1-1/2" thick
Preparation
To make the vegetables: In a large bowl, combine the artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Allow this to marinate at room temperature for 15 minutes or so.
Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time.
Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture.
Grill the chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve them up with creamy polenta and the delicious grilled vegetables.
