Breaded Lamb Chops With Grilled Vegetables And Polenta Recipe

To make the Vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the extra virgin olive oil, salt, pepper, thyme, vinegar, and lemon juice.

Let marinate at room temperature for 15 min.

Remove vegetables from the bowl, shaking off excess marinade.

Grill over Direct Medium heat for 6 min, turning once halfway through grilling time.

Remove from grill and chop roughly.

Put vegetables in a medium saucepan and add in the chicken broth.

Simmer over medium heat for 15 min.

Remove from heat and keep hot.

To prepare the Polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil.

Add in polenta and stir well.

Reduce heat and simmer for 12 min, covered.

Remove from heat and stir in lowfat 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 mix.

Grill chops over Direct Medium heat for 9 min for medium-rare, turning once halfway through grilling time.

Serve with creamy polenta and grilled vegetables.

This recipe yields 4 servings.

Wine Recommendation: Comfort food like this calls for an earthy but elegant wine to enhance the warmth of the moment.

A robust Italian red from the province of Umbria - try a Torgiano Rosso Riserva, for example.

Beer Recommendation: Black and Tan is what you'll want with this homey dish.

The beer simultaneously acts as a rich sauce and a palate cleanser, inviting the next bite, the next sip.

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