Ingredients

• 4 Domestic loin lamb chops, 1 1/2 inches thick
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped sage
• 1 teaspoon chopped thyme
• Olive oil
• Salt and pepper
• 2 cups chicken stock
• 1 cup polenta
• 1/2 teaspoon chopped fresh garlic
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh parsley
• Salt and pepper
• 2 cups baby arugula
• 1/2 cup extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons garlic, cut into thin slivers
• 1/2 cup lamb stock, see Cook's Notes
• 1 tablespoon soy sauce
• Lemon juice

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Instructions

1. Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours.
2. For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour.
3. For the sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm.
4. Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.
5. Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.