In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add lamb chops, coating them well. Let marinate for at least 30 minutes.

Cook the Lamb

Preheat a grill or skillet over medium-high heat. Cook the marinated lamb chops for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Prepare the Confit Baby Carrots

Cook the Carrots

In a large skillet, heat olive oil and butter over medium heat. Add baby carrots and thyme. Cook gently, stirring occasionally, until the carrots are tender and caramelized, about 15-20 minutes. Season with salt and pepper to taste.

Prepare the Stone Ground Polenta

Cook the Polenta

In a pot, bring water and salt to a boil. Gradually whisk in the polenta, reducing heat to low. Cook for about 30 minutes, stirring frequently until thickened. Stir in butter and Parmesan cheese until smooth.