Monday, February 21, 2011

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

Breaded Lamb Chops with Grilled Vegetables and Polenta


 

 






















This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

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

Method

  • To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  • 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 chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.
Makes 4 servings.