About 25-30 pistachios, coarsely ground (this makes about 1/3 cup pistachio crumbs)
½ cup plain bread crumbs (GF works well here!)
2 tbsp olive oil
1 tbsp salt
4 lamb shoulder chops (these are a bit bigger than traditional lamb chops)
2 tbsp tahini
1/3 cup water
1 tbsp honey
1 cup of full-fat Greek yogurt
3-4 sprigs fresh thyme
Chives, finely chopped
1 cup vegetable stock
2 cups water
1 cup polenta
Additional thyme sprigs
Salt, to taste
Crushed red chili peppers, to taste
3-4 tbsp coconut milk (optional)
To make the polenta in advance, take the chicken stock and water and place in a pot over medium heat. Bring to a boil and slowly whisk in the polenta (1/3 cup at a time). Until the texture is smooth and consistent, stirring occasionally for about 20 minutes. Once the polenta has come together, add thyme, salt, coconut milk (for creaminess) and crushed red chili and keep on low heat to continue cooking.
In another bowl, combine yogurt, thyme, and chives and place back in refrigerator.
This part requires a lot of paying attention, and being very careful! It is easy but you want to stay safe J Turn on the broiler at a high temperature and place a rack in the middle of the oven. Take the four lamb chops and place on a tray lined with aluminum foil. Drizzle the olive oil and salt, and turn over making sure all sides are coated. Place in the oven and broil the chops on both sides for 2-3 minutes each until the top starts to brown. Remove from the oven fully, flip the chops and place back in the oven for another 2-3 minutes until browned.
In a bowl, whisk together the tahini, water, lemon, and honey until a smooth and runny paste is formed. Take the lamb chops out of the oven and with either a spoon or brush, coat one side of the lamb chops with a thin layer. Take another plate and mix the pistachio crumbles and bread crumbs together so that they are evenly distributed. Sprinkle this bread crumb mixture over the lamb chops and place back in the broiler for 4-5 minutes (max) until the crumbs have browned.
Remove the lamb chops from the oven (carefully), and flip them gently to the other side. Repeat by spreading the tahini and sprinkling the bread crumbs, and placing back in the oven for 4-5 minutes until browned.
Now, shut off the broiler and set the oven temperature to 400 degrees Fahrenheit (200 Celsius). Cook the lamb chops for 8-10 minutes to get medium-well lamb chops. Remove from the oven, let sit for 5 minutes.
To serve, place polenta on plate. Top with lamb chops and add a dollop of yogurt mixture. Enjoy!