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
- 3 cups chicken broth
- 2 tablespoons butter
- 3/4 cup instant polenta
- 1/2 cup sour cream
- 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.
