Mince four cloves of garlic and a good handful of rosemary. Cover it with good extra virgin olive oil and let it sit for a few hours. When you are read to rub the lamb, add enough kosher salt to make it a paste and spread evenly. Let that sit at leat 30 minutes. (I always bring my meats to room temperature before cooking.)

Add olive oil to cover the bottom of a smoking hot cast iron skillet. Sear lamb a couple of minutes on all sides, then place pan in oven preheated to 350?. Cook until meat is about 130? in the center, then remove from pan and let rest 15 minutes before slicing.

Bring 3 cups of chicken stock (or broth) and one can of Niblets (or other super sweet corn in water) to a simmer. Sprinkle in 1 cup of polenta, stirring constantly. When polenta begins to thicken, add 1 cup of grated Parmesan (Regiano, if you please!) Stir until cheese disappears. Reduce heat to very low and stir occasionally until plating. Add butter, salt & pepper to taste.

Spread polenta on platter, then place lamb chops on top and garnish with rosemary.