Spring Mustard and Pistachio Crusted Lamb Chops with Goat Cheese Polenta and Port Raspberry Sauce

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This recipe is PERFECT for a Spring dinner party, Easter or Passover celebration. It is shockingly good. My own mother said it was one of the best meals she’s ever had. And, she can cook! The combination of nutty pistachios, sweet raspberry sauce, delicate lamb and tangy goat cheese. You’ll say OMG the entire time you enjoy it. I promise.
This comes together very quickly. I wouldn’t serve it for a large crowd because the lamb requires attention to temperature but it’s the perfect meal for a small intimate gathering. Enjoy!
Spring Mustard and Pistachio Crusted Lamb Chops with Goat Cheese Polenta and Port Raspberry Sauce
For the raspberry port sauce
  • 1 cup Port wine
  • 1 cup frozen raspberries
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
For the goat cheese polenta
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 cup cornmeal
  • 1 tablespoon extra virgin olive oil
  • 6 ounces goat cheese
For the lamb chops
  • 1/2 cup roasted and salted pistachios, shelled
  • 1 garlic clove, peeled
  • 1 tablespoon dijion mustard
  • 2 teaspoons fresh rosemary, chopped
  • 1 rack of lamb, Frenched (about 1 pound)
  • Salt and Pepper
For the sauce

In a sauce pot over high heat, combine port, raspberries, vinegar, sea salt, and pepper; stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer for 15 to 20 minutes until the sauce has reduced by 3/4 and is thick enough to coat a spoon. Cover and set aside until needed.

For the polenta

In a large heavy bottomed pot or dutch oven, bring water to a boil. Once boiling slowly pour in the cornmeal while whisking. Reduce heat to medium and continually whisk for 15 minutes. Turn off heat and add olive oil and goat cheese; stir. Taste and add any additional salt if necessary. Cover, reduce heat to the lowest setting, and set aside until needed.

For the lamb chops
Preheat oven to 400°F. In a food processor, pulse the pistachios, mustard, garlic, and rosemary until finely chopped. You can also do this by hand with a knife. Poor pistachio mixture onto a plate.
Season each lamb with a pinch of salt and pepper. Sear in a large cast iron skillet until brown on both sides. Smear the pistachio mixture on top of the rack. Put into the oven until the meat registers 130 degrees (rare). This will take less than 10 minutes. Watch it carefully!

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