Breaded Lamb Chops with Grilled Vegetables and Polenta

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

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

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.